Five-spice butternut soup

The simplest of soups, but one that offers duvet-like comfort. I like to think of it as the cream of tomato of the squash world

Serves 4

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.