Twisted butternut squash soup

Well, there is a post with actual content on the way, but wisdom teeth on the move resulted in me feeling like someone had punched me in the head today, so not much got done.  Late afternoon, @guineapig66 tweeted about making soup with butternut squash, which started me drooling so I decided to make some.  And it turned out so remarkably well - albeit more like purée than soup, but that's not a criticism - that I decided to write it down so I don't forget it.

The best go-to advice for cooking butternut squash I've found is at Kalyn's Kitchen.  I discovered this site a few years ago while low-carbing and, though Paul and I both fell off the wagon, there are a number of recipes on Kalyn's site that have become regulars, roast squash with Moroccan spices among them.

Ingredients

1 medium squash, peeled, deseeded and diced
2 tsp spice mix
1 tbsp olive oil
1 medium onion, quartered
2 sticks of celery, trimmed
2 medium (or 3 small) carrots
1 pint (or more) vegetable stock

Pre-heat oven to 200°C (about 400F, gas mark 6ish).
Mix the spices with the oil, and coat the squash with it.
Put the carrots and squash in the oven for 20-30 minutes. Then add the celery and onion and cook for a further 30 minutes. Stir every 15 minutes or so.
When the vegetables are soft (but not coloured, unless that's your thing), add to a saucepan, add the stock and simmer for 10 minutes - to help the flavours meld and make sure the veg is cooked right through.
When done, cool a little then blend with a stick blender. The soup will tend to thicken as the veg breaks down, so you may need to add more stock, or just hot water. If you don't have a blender you can mash the veg, though the onion might give you a bit of aggro. Stick blenders are well worth the money for soup-making.

My only slight criticism of this was that it was very sweet in the finish - probably from roasting all the veg, but partly from the squash being the type of squash it was. Younger celery, or more of it, might have offset this (as celery tends to be slightly bitter); alternatively, potatoes could be boiled in with the stock to make the flavour less intense. It's only a minor quibble though - with bread and butter this was a very good tea.