4-6 cloves of garlic
2 good vegetable stock cubes.
Cut the squash into halves, deseed.
Crush the garlic, salt, pepper and herbs in a mortar with enough olive oil to make a paste.
Brush the cut surfaces of the squash thickly with the paste.
Roast in a hot oven for 30-45 minutes until the squash is soft and brown on the top.
Allow to cool.
Dissolve the stock cubes in two pints of warm water in a large saucepan. Scoop the flesh from the squash and add to the stock. Simmer until the flesh is soft, and pass through a sieve. Adjust seasoning. Serve.
There you go, easy.