Preheat oven to 180C. Pop in the whole butternut and roast for about an hour or until it feels squishy when you touch it.

Halve the cooked butternut and scrape out the seeds and save them for snacks. Put the butternut flesh and skin, if you like, in a saucepan.

Add stock and some soy sauce and bring to the boil. Simmer for a few minutes.

Purée using a stick blender until as smooth as you fancy.

Taste and season with a little more soy if needed. Serve with sour cream or yoghurt.