This smooth and creamy soup, take about 20 minutes to prepare the raw ingredients and an hour to cook. It’s quick, easy, healthy and delicious. Ingredients 900 gm butternut squash 1 tbsp olive oil 1 medium onion, peeled and finely chopped 100 gm ground almonds 850 ml of vegetable stock Zest of a medium orange Juice of a medium orange 50 gm of freshly grated Parmesan cheese Salt and pepper to taste Few roasted, flaked almonds Method Preheat the oven to 200°C of 400°F. Cut the squash into slices and remove any seeds, keep the rind on. On a slightly greased (use some of the olive oil) baking sheet layer the sliced squash. Put the squash to roast for about 35 to 40 minutes or until the turn slightly brown and tender. Heat the remaining olive oil in a large saucepan over medium heat. Now add the onions and cook them gently, until they become translucent. This will take about 2 to 3 minutes. Once the onions are doing stir in the ground almonds. Remove the squash from the oven. Remove the rind and add the pulp to the pan. To this add the vegetable stock and bring it to the boil. One it begins bubbling, turn the heat down and let it simmer for about 10 to fifteen minutes. Remove the pan from the heat and let it cool for 5 minutes. No put the soup into a blender and puree the mixture. Be careful while blending the hot soup it may spill on to you. Once the puree is done, add it to a clean pan and heat once more thoroughly. Add the orange juice and the zest. Taste the soup and add seasoning as necessary. Remove it from the heat once you have adjusted the seasoning. Just before serving the soup, stir in the Parmesan cheese. Dish out into soup bowl and garnish with the roasted almond flakes. Recommendation You can use any pumpkin of your in this recipe. This soup can also be kept frozen in an airtight container for up to three months. If you choose to do so, do not add the Parmesan cheese until the time of serving.