Butternut Squash Soup with Fresh Herb Croutons

Warm half the olive oil in a large saucepan and add the onion and garlic. Cook over a low heat until soft but without colour. Add the butternut and the ginger and gently cook for 5 minutes. Add the vegetable stock and the orange juice and simmer for 20-30 minutes until the butternut is tender.

Purée the soup in a blender or food processor until smooth and