1: Preheat your oven and prepare the butternut squash by peeling and cubing it.
2: Chop the onions and sauté them in extra virgin olive oil until translucent.
3: Add the butternut squash, cinnamon stick, bay leaf, dried chillies, and caraway seeds to the pot.
4: Pour in enough vegetable stock to cover the ingredients.
5: Simmer for about 30 minutes until everything is soft.
6: Blend the soup until smooth, and season with salt and pepper to taste.
7: Serve warm and enjoy.
