Heat oven to 200C / 180C fan.
Put the butternut squash and rosemary or thyme onto a baking tray and sprinkle with the olive oil. Season to taste. Place in the preheated oven and roast for 30 – 45 minutes until the squash as a nice caramelised colour but is not burnt. Remove from the oven and allow to cool.
Meanwhile melt the butter in a saucepan and add the onion and cook, stirring often until the onion is beginning to soften but is not burnt. Add the ginger and cook stirring frequently for about five minutes. Add the orange juice and the stock. Bring to the boil and then remove from the heat.
Discard the rosemary and add the squash to the soup and stir to mix. In stages add the mixture to a blender and blend until smooth.
Return to a pan and heat slowly. Season to taste.
Serve with Roots & Wings Brittles or a hunk of crusty bread.