1.Peel and finely chop the spring onions, carrots and garlic, then trim and finely chop the celery.
2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the spring onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
3. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash, coconut milk and veg stock to the pan. Bring to the boil and simmer for 30 minutes .
4. When the squash is tender, whiz the cooled soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer. Season to perfection again with salt and pepper, then divide between the bowls and top with microgreens. Enjoy!