Preheat oven to appropriate roasting temperature (e.g., 400°F/200°C) for 10 minutes.

Place butternut squash on a baking sheet.

Top butternut squash with coriander, basil, and butter.

Roast for 45 minutes, or until soft and tender.

Heat olive oil in a pan over medium heat.

Add chopped onions, carrots, and celery to the pan.

Sauté for 1 minute, until lightly roasted and softened.

Add the roasted butternut squash to the pan.

Sauté for another 5 minutes until cooked.

Sprinkle salt and freshly crushed black pepper into the mixture.

Add vegetable stock and lemon juice.

Allow the mixture to cool slightly.

Blend the mixture until smooth using a blender or immersion blender.

Check the seasoning and adjust salt and other flavors to taste.

Warm the soup again before serving.

Serve the soup in bowls.

Garnish with fresh cream and coriander leaves.

Serve hot.