Creamy Coconut Squash Soup with Ginger (vegan)

large butternut squash (1.5kg approximately)

full-fat coconut milk

water (add more or less depending on consistency you prefer)

garlic

inch cubed of fresh ginger

heaped teaspoon sea salt

larch pinch of black pepper

heaped teaspoon ground coriander

large handfuls of baby spinach

large hand full of fresh coriander leaves (USA: cilantro)

cooked chickpeas (or a 400ml can, drained)