Winter squash soup with chipotle, roasted garlic + crunchy seeds

Method

1. Preheat the oven to 160ºC.
2. Wrap the garlic cloves in foil with 1 tablespoon of olive oil. Cut the squash in half and scoop the seeds out into a roasting tin, removing as much of the soft, sticky pulp as you can. Toss the seeds with 1 tablespoon of olive oil, 2 teaspoons of chipotle powder, salt and garlic granules and roast them with the foiled garlic for 20 minutes.
3. Rub the squash all over with olive oil, season with salt and pepper and place cut side down on a roasting tray. After 20 minutes add in the squash halves to the oven and roast for a further 35 minutes, or until the flesh of the squash is meltingly tender. Remove the garlic, seeds and squash from the oven and set aside to cool. Chop the squash into chunks. You don’t need to discard the skin unless it’s tough and the soft flesh is naturally coming away from it.
4. Heat the remaining 1 tablespoon of oil and the butter in a heavy-bottomed saucepan and fry your onion slices with the bay leaf, 1 teaspoon of chipotle powder and a pinch of salt until the onions are soft and fragrant. Deglaze with the vinegar.
5. Add in the squash, the softened garlic cloves and the stock, and bring to the boil. Simmer for 10–15 minutes. Remove the bay leaf, add in 2 tablespoons of yoghurt or buttermilk and using a stick blender or food processor, purée to a smooth soup consistency, seasoning to taste with salt and pepper. Serve scattered with the crunchy roasted seeds and grated Parmesan.