40 g butter
2 kg butternut squash, peeled, chopped
25 g parmesan, grated
1.2 litres chicken stock
¼ cup heavy cream
Sea salt and cracked pepper
Put the butter in a dutch oven on medium heat. Add the squash. Turn the heat up and cook until very tender. Stir in the parmesan and add the stock. Simmer 10 minutes. Blend in the food processor. Return to the pan. Stir in the cream. Bring to a boil. Season and serve.