Chop squash in cubes and place into a sauce pan with water or chicken stock (enough to cover the squash), chopped onions, thyme, chopped garlic, salt and corse black pepper.

Boil the squash until tender. Make sure not to dry up the water. If it does, add a bit more.

Puree the squash. Use a food processor or blender to puree the content in portions. Do not blender all at once or some spices might not get processed.

Once all is processed, return the puree into the sauce pan.

Put the fire at low and add cream or milk while stirring. Add according to your taste.

Add some water while stirring until your desired consistency. Do not boil!

Serve with chopped parsley.