I'm an expert when it comes to soups so hopefully you'll enjoy this recipe.
Finely chop one onion and do the same with 1 clove of garlic, fry off the garlic and onion in a large cooking pot for 4-5 minutes, then chop the squash into small chunks, add the chunks to the garlic and onion and fry off for another 5 minutes. Boil some water, put a vegetable or chicken stock (chicken stock works better and will give more flavour) in a measuring jug, once the water has boiled fill the measuring jug up to 250ml, stir until stock has disolved. Once stock has disolved, add that to the squash, onion and garlic, pour a cup of water in too and 40ml of cream. Bring to the boil and simmer for 30 minutes. Season generously with salt and pepper, very finely chop up (just less than a handfull) of corriander add that to the soup and stir then let the soup to cool for 5-10 minutes. Last step, blend the soup with a handheld blender (push the blender into the pot all the way down so it doesn't splash everywhere!) or alternitively, transfer the soup into a electric blender and blend it for around 20 seconds. Re-heat and then serve.
It's true, the texture of the blended butternut squash gives a really silky texture to the soup.
I do something similar but using thyme instead of corriander. It's even better with some roast pine nuts and a strong grated cheese on top.
Cheese, nuts, silky, butt, squash, texture... mmm I'm coming over Nigella. Now there's a thought.