Roasted Butternut Squash Soup

Preheat oven to 400 degrees.
Carefully cut squash in half lengthwise (it’s easier if you cut the stem off first), then scoop out the seeds and stringy stuff. Put a half-inch or so of water in a baking pan, and set the squash in it, cut side up. Drizzle with olive oil, rubbing it around to coat and sprinkle liberally with salt and pepper.
Roast o middle rack of the oven for 45 minutes to an hour, until the flesh is soft. Let cool for about 20 minutes.
Chop the onion and sauté in butter over medium heat in a large pot, sprinkling with a little salt and pepper. Remove from heat when the onion is soft.
Add the flesh of the butternut squash, scooping it out with a spoon; discard the skin.
Pour in enough stock to cover; bring to a boil then reduce heat and simmer, stirring occasionally, about 15 minutes.
Blend with an immersion blender until smooth. Stir in cream; taste and season with salt and pepper.
Garnish each bowl with a dollop of sour cream and parsley, plus a little pepper over the top.