1 1/2 kg butternut squash
•    2 large brown onions, finely chopped
•    3 small garlic cloves, finely chopped or 1 elephant garlic clove
•    500 ml chicken stock
•    1 teaspoon lemon juice
•    250 ml water
•    3 small strong green chilies, no pips, finely chopped or 1 large jalapeno, no pips, finely chopped
•    1 tablespoon melted butter
•    250 ml fresh pouring cream

1.    Peel and pip the butternuts, and cut it into about 5cm square chunks.
2.    2
Peel and chop the onions quite finely.
3.    3
Chop the garlic very finely, or push through a garlic press.
4.    4
Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
5.    5
Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
6.    6
Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
7.    7
Liquidise with a Bamix or a food processer.
8.    8
Serve hot.
9.    9
Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.