1 butternut squash
1 onion (peeled and diced)
2 cloves of garlic (peeled and sliced)
1 bunch of thyme (chopped)
1¼ litre chicken or
1 tbsp olive oil
1 Cut the butternut squash lengthways, remove the seeds, then place the halves on a baking tray. Cover with thyme, olive oil and seasoning.
2Bake the squash in the oven at 160°C for 40 to 60 minutes, until it's tender. Cool, then remove the flesh from the shell.
3Melt the butter in a saucepan then add and sauté the onion and garlic. Add the butternut squash and chicken or vegetable stock, then simmer on a low heat for 30 to 45 minutes.
4Season the soup mix and liquidise until smooth. Add the cream.