Lay the halves facedown onto the baking sheet and bake for 30-40 minutes. Check to make sure that the squash pieces are soft when you remove it from the oven
Scoop out the insides of your squash and set aside in a bowl
In a large pot heat your avocado oil
Add the onion, celery and garlic stirring until the onions and garlic are starting to brown a little
Add the ginger, vegetable stock and roasted squash. Stir often.
Bring your soup to a boil for 5 minutes, and then simmer for 20 minutes
Add salt and pepper to taste
Remove soup from heat and blend using an immersion blender. Blend until you see the soup getting a thick texture
Serve with your favourite toppings like cilantro, basil or coconut milk