Steps to make Roasted Butternut Squash Soup

1. Pre heat oven to 200C for 20 minutes 
2. Cut 1 kilo or 2.2 pounds of butternut squash in half
3. De-seed it
4. On a prepared baking pan, add the halved butternut squash 
5. Add 1 teaspoon of salt
6. Add 2 teaspoon of freshly ground pepper 
7. Add 1 tablespoon dried Thyme
8. Add 1.5 tablespoons Olive Oil
9. Bake in the oven for 40 minutes
10. Take out of oven and check
11. After it is cool, scoop it out
12. Cut and peel 5 medium sized carrots
13. Add the cut carrots in a bowl
14. Add 1 litre of water
15. Add 2 bay leaves
16. Add 8 cloves
17. Add 1 star anise
18. Pressure cook it for 1 whistle and 5 minutes
19. Let it cool
20. Cut 2 medium onions
21. Add 2 tablespoon Olive Oil
22. Add the cut onions
23. Add 1 teaspoon salt
24. Add 2 teaspoons freshly ground pepper
25. Add 1 tablespoon dried thyme
26. Add 1 tablespoon dried Oregano 
27. Mix!
28. Add 1 teaspoon Red Chilli Flakes
29. Add 1 teaspoon Pumpkin Seeds
30. Cook till onions starts to turn brown
31. Remove and keep aside to cool
32. Drain the cooked carrot water into another vessel
33. Remove the whole spices
34. Mix the cooked carrots
35. Mash the butternut squash and carrots together
36. Mix onions in a blender jar with 2 tablespoons water
37. Mix to form a paste
38. Transfer the paste to a kadai or pan
39. Mix the mashed mixture
40. Add half the water
41. Mash gently using a masher
42. Add 2 teaspoons freshly ground pepper
43. Add 1 teaspoon salt
44. I prefer the soup with a little bite to it
45. You can cool it and puree it in a blender
46. Cover with the lid and let it simmer for 5 minutes
47. Serve hot
48. Garnish with fresh coriander
49. Grate cheese on top
50. Add freshly ground pepper and serve!