butternut squash soup with parsley purée

Ingredient:

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