To make the velouté, place a heavy-based pan over a medium heat and add the butter. Add the onion and sweat until soft. Add the garlic and cumin and cook on a low heat for an additional 3–4 minutes

Peel and dice the squash. Add to the pan and stir to coat in the flavored butter for 5 minutes. Add the stock, cook until the squash is soft then add the cream. Bring to a simmer then remove from the heat

Strain, reserving the liquid, and pulse the solids in a blender until smooth, adding some of the reserved stock until you're happy with the texture. Season to taste, pass through a fine strainer.