Roasted butternut squash velouté

Steps

1. Preheat the oven to 200°c.
2. Cut the butternut squash in half and remove the seeds with a spoon.
3. Make a cross-shaped incision and drizzle with oil.
4. Place in the baking dish with the garlic, the tip of which has been removed with a knife.
5. After 25 minutes, when it is well roasted. Remove from the oven. Turn the butternut squash over and remove the skin.
6. Place them in the mixing bowl, then the garlic, pressing it. Add the hot milk, salt and pepper. Mix until smooth.