Creamy Squash Soup

Serves

Ingredients

1.	Pre-heat the oven to 200°C / 400°F / Gas Mark 6
2.	Peel and chop the squash into large chunks and place on a baking tray
3.	Add the cloves of garlic, skin on, and drizzle everything in a little olive oil. Season with salt and black pepper
4.	Bake for 40 minutes or until the squash is soft and the edges are starting to caramelise
5.	Meanwhile, in a large soup pot, saute the diced onions with some olive oil until soft
6.	Add the squash to the pot, then squeeze in the roasted garlic from its skin
7.	Add in the stock and simmer for 5 mins, then turn off the heat and add in the cream
8.	Using an immersion blender, puree the squash until the soup is smooth and velvety
9.	Season to taste. Pour into bowls, then garnish with a little chopped fresh sage
10.	Serve with some fresh crusty bread