Roast the squash

• Toss the cubed squash with the olive oil and spread evenly on a baking tray.
• Roast until tender and lightly browned.

Sauté garlic and onion

• Melt the butter in a pot.
• Sauté the garlic and onion until softened and fragrant.

Add squash and broth

• Add the roasted squash and stir everything together.
• Pour in enough chicken broth to cover the squash and bring to a simmer.
• Season with fish sauce and black pepper.

Blend the soup

• Blend the mixture until smooth.

Finish with cream

• Return the soup to the pot and stir in the cooking cream over low heat.
• Adjust the seasoning with salt and pepper.

Serve

• Ladle into bowls and finish with a drizzle of cream, chopped parsley and croutons.