Butternut squash soup with parsley purée

Shopping list

• Fruit and vegetables

  • 1.8kg/4lb wedges of butternut squash
  • 6 cloves garlic, 4 whole, unpeeled and 2 finely chopped
  • 2 sprigs of thyme
  • 2 onions, finely chopped
  • 2 carrots, finely sliced
  • 2 sticks celery, finely sliced
  • 1 tbsp freshly chopped sage
  • 1 bunch flatleaf parsley, roughly chopped
  • 1 clove garlic, crushed
  • Lemon juice, to taste

• Cooking ingredients

  • 3 tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 litres/3½ pints hot vegetable stock
  • 100ml/3½fl oz extra virgin olive oil

• Dairy, eggs and chilled

  • 30g/1oz parmesan, finely grated

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