20g/¾ oz fresh basil leaves
1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes
20g/¾oz fresh chervil
2 cloves garlic, roughly chopped
1 white onion, chopped
1 lime, juice and zest only
salt and freshly ground black pepper
2 tbsp clear honey
2 tbsp olive oil
75ml extra virgin olive oil
25g/1oz pine nuts, lightly toasted
500ml/18fl oz vegetable stock
50g/2oz crème fraîche
150ml/5fl oz double cream
110ml/4fl oz white wine