Lemon Myrtle Butternut Squash Soup

Remove seeds from a split medium sized butternut squash. Wrap with tinfoil and roast at 325 till soft. Take all the rind discarding the skin and add it to a pot. Add 2 cups of 10% cream and Two large tablespoons of eith Forestberry Chipotle rub, Koala Curry rub or Lemon Myrtle rub and puree with immersion blender. Add a dollop of sour cream when serving and dust with Forestberry chipotle Dust.