Preheat the oven to 180°C/350°F
Chop the Butternut squash into medium sized chunks, clean out the seeds and fuzzy bits and place on a baking tray next to the head of garlic.
Bake for about 40 minutes.
Leave to cool, then peel the squash pieces.
Squeeze out the roasted garlic cloves and mix with the squash pieces, adding 1 cup of vegetable stock.
Bring to the boil and let simmer until the squash is tender (about 5 minutes).
Mix with a hand blender, then add a good splash of cream.
Serve warm with crusty bread.