Heat the olive oil in a frying pan, add the onions and fry until soft. Set aside.
Place the stock, butternut squash and almonds into a saucepan. Bring to a simmer and cook for 15-20 minutes, or until the butternut squash is tender.
Liquidise using a hand-held blender, or transfer to a liquidiser. Season to taste.
To serve, pour into a warm bowl and top with the steamed broccoli and fried onions.
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