1. Preheat the oven to 180°c/350F

2. Peel the butternut squash and remove the seeds, then cut the butternut squash into rough 2cm by 2cm cubes.

3. Put the butternut squash into a roasting pan and drizzle with olive oil and season. Roast for approximately 20 minutes until golden brown.

4. Transfer to a large heavy bottomed pan and cover with the hot vegetable stock.

5. Cook on a low heat for about 10 minutes, add the cream, maple syrup and whiz with a hand blender until smooth and creamy then season to taste

6. To make the balsamic glaze place the balsamic vinegar into a heavy bottomed pan and simmer on a low heat for approximately 15 minutes until ¾ of liquid has evaporated and the vinegar is a syrup like consistency, allow to cool before using.

7. To serve, pout into 4 bowls and decorate with the balsamic glaze and chopped parsley

Chef Tip
Garnish the soup with a spoon of crème fraiche Instead of the balsamic reduction if you want to save time
Try pan frying a handful of wild mushrooms in butter and sprinkling over the soup for a luxurious garnish