1.8kg/4lb wedges of butternut squash
2 carrots, finely sliced
2 sticks celery, finely sliced
6 cloves garlic, 4 whole, unpeeled and 2 finely chopped
1 clove garlic, crushed
Lemon juice, to taste
2 onions, finely chopped
1 bunch flatleaf parsley, roughly chopped
1 tbsp freshly chopped sage
2 sprigs of thyme
Salt and freshly ground black pepper
3 tbsp olive oil
100ml/3陆fl oz extra virgin olive oil
2 litres/3陆 pints hot vegetable stock
30g/1oz parmesan, finely grated