Name: Acorn squash soup
Prep time: 20 min
Cook time: 80 min
Yield: 8
Ingredients: 3 whole acorn squash; 6 shallots, 3 diced, 3 left whole and peeled; 6 garlic cloves, peeled; 1 tbsp salt; 1 tbsp pepper, freshly ground, plus more for seasoning; 8 tbsp extra-virgin olive oil, divided; 30g unsalted butter; 1L chicken stock, reduced-salt; 1/4 tsp cayenne; 1/4 tsp white pepper; 1 tsp dried sage; 1 tsp savory; 240ml double cream; 1 tbsp Worcestershire sauce; 35g grated Parmesan