Roast the vegetables

• Heat the oven and place the butternut squash, garlic head, onion, tomato, bell pepper and carrot on a baking tray.
• Drizzle with olive oil and season with salt and black pepper.
• Roast until the vegetables are tender and lightly caramelized.

Blend the soup

• Scoop the roasted squash flesh and squeeze out the garlic cloves into a stockpot.
• Add the remaining roasted vegetables, vegetable broth and thyme.
• Blend until smooth, adding more broth if needed for the desired consistency.

Finish the soup

• Stir in the heavy cream and grated Parmigiano Reggiano.
• Warm through and season with salt and black pepper to taste.

Make the grilled cheese

• Spread butter and mayonnaise on the outside of the sourdough slices.
• Fill with Swiss slices and grated Fontina.
• Grill in a frying pan until golden and the cheese is melted, then cut in half.

Serve

• Ladle the soup into bowls and top with a touch of cream, chopped parsley, red pepper flakes and a drizzle of olive oil.
• Serve with the grilled cheese sandwiches for dipping.