Roast Butternut squash soup with ginger Feta and Greek yoghurt

1 whole butternut squash peeled and chopped

2 fat garlic cloves

2tbs olive oil ( plus extra for drizzling)

2 medium red onion roughly chopped

1 piece of peeled chopped ginger ( thumb size)

Seasalt

Feta for crumbling

1 litre fresh chicken stock

1tblsp Greek yoghurt

Black pepper

Toss the squash with the olive oil a little sea salt onion and ginger and roast in a hot oven 200c until lightly caramelised and cooked through - 15-20 mins. Heat the stock to a simmer. Tip in the squash onion and ginger into the stock and squeeze the roast garlic out of its skin. Simmer then Blitz the soup smooth , taste adjust and seasoning, serve with a little dollop of Greek yoghurt black pepper a spoonful of crumbled feta and a light drizzle of olive oil.