LISA’S TIP – To make the squash bowl, cut the butternut squash just beyond the bulbous part of the squash where it meets the neck. Using a spoon, scoop out the seeds. Rinse the seeds to remove fibres and also the inside of the bulbous part of the butternut squash. Pat dry with kitchen towel. Preheat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted). Line a baking tray with parchment paper, place the butternut squash and seeds on the tray, and drizzle olive oil over. Sprinkle with sea salt and cracked black pepper. Roast the butternut squash uncovered for 40-50 minutes, but remove the seeds after 20-25 minutes. Season with a little touch of salt while the seeds are cooling. The toasted seeds will keep for several months in a sealed container. Serve your soup in the squash and top with the roasted seeds! PS – You can eat the skin of the butternut squash, enjoy!