Butternut soup with wild garlic oil and toasted seeds

400g butternut squash, peeled and cubed 

½ tbsp honey

2 tsp smoked paprika

dash and ½ tbsp olive oil

knob of butter

1 onion, finely chopped

1 small red chilli, finely chopped

3cm piece of ginger, peeled and finely chopped

3 garlic cloves, finely chopped

zest of 2 lemons

500ml stock

handful of wild garlic, chopped

handful of sunflower seeds, toasted