In a large baking tray, place the sliced butternut squash, onion, garlic, thyme and drizzle over the olive oil. Season well with salt and pepper and bake in the oven at 200`c for roughly 30 minutes, or until the butternut squash is cooked. Remove the tray from the oven and transfer ¾ of the cooked butternut squash into a large saucepan. Pour over the water and cream and turn on the heat. Continue to cook for just 5 minutes, making sure that the soup does not boil. When ready, check for seasoning and remove the sprig of thyme. Pulse the soup to a smooth consistency and put aside.

Meanwhile, you can prepare the tortellini filling. Sauté the onion, garlic and rosemary together with a little olive oil for 3 minutes to soften. Place the chicken breast and walnuts in a processor, along with the sautéed onion and garlic, and the remaining ¼ of the roasted butternut squash. Pulse together till you have a smooth paste. Place the filling in the fridge to chill for 30 minutes before using to fill your egg pasta tortellini.

When you are ready to cook the tortellini, bring a large pan of salted water to the boil. Reduce the heat and carefully place in the filled tortellini. Cook the tortellini for just a couple of minutes, leaving them al dente. Meanwhile, serve the prepared butternut squash in your soup bowls. Place the cooked chicken and walnut tortellini in the centre of the soup bowl and sprinkle with some grated Parmesan cheese.

Suggested accompanying wine:DELICATA Victoria Heights Chardonnay D.O.K. Gozo