Drizzle the butternut squash with olive oil and season. Then roast until soft a 200C / 180C Fan. Usually for around 1 hour.

When the butternut squash is almost ready, add some olive oil and a nob of butter to a medium saucepan and sweat the garlic, onion and chilli off for around 10 minutes over a low heat. Add the herbs halfway through.

Now, add the roasted parsnip and mix together all ingredients.

Now, add the vegetable stock and heat through. Then pour the soup into a blender.

Blend on maximum for 1.5 minutes or until the soup is smooth.

Now, pour the soup back into the saucepan and heat through. Then add 4 dessert spoonfuls of cream and season to taste. When you are happy with the seasoning melt a nob of butter in the soup to create a nice shine and serve with a drizzle of cream and crusty bread. Yum!