Ingredients
2kg/4lb butternut squash
3 tbsp olive oil
2 cloves garlic, finely chopped
2 sprigs thyme
salt and freshly ground black pepper
2 onions, finely chopped
2 carrots, finely sliced
2 sticks celery, finely sliced
1 tbsp freshly chopped sage
2L/3½pt vegetable stock
For the Parsley Pesto:
1 bunch flat leaf parsley, roughly chopped
1 clove garlic, crushed
25g/1oz parmesan, finely grated
100ml/3½tbsp extra virgin olive oil
salt and freshly ground black pepper
lemon juice, to taste

Method
1. Preheat the oven to 240C/475F/Gas 8.
2. Cut the pumpkin (including skin) into 7cm/3in wedges and scoop out the seeds using a large spoon. Brush the wedges with 1 tablespoon of the olive oil, place in a roasting tray, scatter with the thyme leaves and chopped garlic and season with salt and pepper. Place in oven and roast for 45 minutes or until soft and caramelized.
3. Meanwhile heat the remaining olive oil in a large pan. Add the onions, carrots, celery and sage and cook gently for 10-15 minutes until soft but not brown.
4. Pour the stock into the vegetables, bring to the boil and simmer for 20 minutes or until the vegetables are tender.
5. To make the parsley pesto: place the chopped parsley into a food processor with the garlic and parmesan. Process until smooth. With the motor still running slowly add the olive oil and squeeze of lemon juice. Season with salt and pepper.
6. Allow the pumpkin to cool for 5 minutes when cooked. Using a large spoon remove the flesh from the skin and add to the stock. Simmer the stock and vegetables for a further 5 minutes or until the pumpkin is beginning to break up. Place the soup in a liquidiser and blend until smooth. Return the soup to the pan and gently reheat. Check the seasoning.
7. Ladle the soup into bowls and top each with a spoonful of the parsley purée. Serve immediately with crusty bread.