For the soup, heat the butter in a saucepan over a medium heat, add the butternut squash and onion and fry for 3-4 minutes, or until the onion has softened.
Add the wine and simmer for 2-3 minutes, or until the wine has almost evaporated.
Add the hot stock and season, to taste, with salt and freshly ground black pepper. Simmer for 6-8 minutes, or until the squash is tender.
Blend the mixture with a stick blender until smooth.
For the almond cream, blend the almonds and cream in a food processor until smooth.
To serve, ladle the butternut squash soup into a bowl. Drizzle over the almond cream.
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