Butternut squash soup with parsley purée

INGREDIENTS

• 1.8kg/4lb wedges of butternut squash
• 3 tbsp olive oil
• 6 cloves garlic
• 2 sprigs of thyme
• Salt and freshly ground black pepper
• 2 onions
• 2 carrots
• 2 sticks celery
• 1 tbsp freshly chopped sage
• 2 litres/3½ pints hot vegetable stock
• 1 bunch flatleaf parsley
• 1 clove garlic
• 30g/1oz parmesan
• 100ml/3½fl oz extra virgin olive oil
• , to taste Lemon juice