- 1 medium butternut squash (900g-1kg), peeled and chopped
- 3-4 decent cloves of garlic, peeled but whole
- 2 tsp Chinese five-spice powder
- 1 tbsp caster sugar
- 500ml chicken stock
- 50ml double cream
Put the squash and garlic in a large saucepan with the five-spice, sugar and stock.
Bring to the boil, then simmer for 20 minutes until soft. Pour into a liquidiser or blitz with a stick blender, then stir in the cream.
Ladle into bowls and sprinkle with a pinch of five-spice before serving.