Heat a little oil in pan. Add pealed roasted garlic cloves (or fresh ), sautè for a minute. Add chopped onions, and again sautè.
Now add roughly cut butternut squash slices, a few whole peppercorns, a little salt. Mix everything well. Add a little water.Cover and let cook for 15 minutes, till the butternut squash slices become tender.
Once done, let it cool.
Add walnuts, in butternut squash mix, and stir well.
Put everything is grinder, add a little salt and grind to a fine puree.
Now in a pan, add a few drops of oil, and add chopped roasted garlic. Sauté for a minute and add butternut squash puree. Mix well,
Add water (or vegetable stock), adjust as per the consistency you like .Bring to a boil. Adjust seasoning as per taste. Add a little cayenne pepper(or paprika), freshly ground pepper.
Pour in soup bowls, top with a dollop of sour cream(or fresh cream), evoo , chopped walnuts and watercress. Serve hot, with a side of crusty bread, garlic breads, mini cheese bruschetta, toasted and buttered ciabatta , or even a simple cheese toast.