Ingredients

• 300g/10½oz butternut squash
• peeled and chopped
• olive oil
• for drizzling
• salt and freshly ground black pepper
• 2 garlic cloves
• unpeeled
• ½ onion
• chopped
• 300ml/½ pint hot chicken or vegetable stock
• 100ml/3½fl oz double cream
• chopped fresh parsley
• to garnish

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Place the butternut squash onto a baking tray. Drizzle with olive oil
• season with salt and freshly ground black pepper and scatter over the garlic cloves. Place in the oven and roast for 10-15 minutes
• or until tender and golden-brown. Set aside.
• Meanwhile
• heat a dash of olive oil in a saucepan
• add the onion and fry for five minutes over a gentle heat
• or until softened.
• Add the butternut squash to the onions (reserving a few cubes for garnish). Squeeze the roasted garlic out of its skin and add to the pan. Add the chicken stock and simmer for three minutes.
• Stir in the cream and season well with salt and freshly ground black pepper.
• Blend with a hand blender until smooth. Pour into a bowl and garnish with the reserved roasted butternut squash cubes and chopped parsley. Serve.