I’ve used this variation of Carrot and Ginger Soup recipe from allrecipes many times.
Preheat oven to 350°F/180°C/Gas Mark 4. Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin.
Heat olive oil in a large soup pot over medium heat. Add chopped carrots and garlic, and cook, stirring until lightly sautéed. About 5 minutes.
Pour in the water, add squash and ginger. Bring to a boil and cook for about 20 minutes until carrots are tender.
Puree the mixture in the blender, or using an immersion blender. This will be a thick creamy soup.
Return soup to the pan and heat through. Season with salt, pepper and cinnamon.
Ladle into serving bowls and pour a thin swirl of cream over the top as a garnish.