Preheat oven to 400°F / 200°C / Gas Mark 6.
Cut squash in half lengthwise and scoop out seeds.
Drizzle squash with 2 tablespoons of rapeseed/Canola olive oil and place on a roasting tray/pan lined with baking parchment cut side down and roast for about 45 minutes or until fork tender.
Halfway through cooking your squash, placed cored apples (cut in half) in the roasting tray.
While the squash roasts, heat 2 tablespoons of rapeseed oil in a large heavy bottomed pot or saucepan. Add onion and saute for 4 minutes until soft.
Stir the crushed garlic and grated ginger into your sauted onions.
Cook through for 1 minute before adding salt, pepper, allspice, bay leaves and thyme.
Scoop out the flesh from your roasted squash and apples.
Add the roasted squash, apple and vegetable stock to your pan and bring to a simmer.
Simmer for about 10 minutes so the squash and apple absorb the flavours of the herbs, garlic and ginger. Remove the bay leaves and thyme.
Purée the soup with a stick blender or blend in a liquidiser.
Optional: Top each bowl of soup with roasted pumpkin seeds and apple sticks. OH loves to add a few drops of Chilli Sauce to his soup.