Drizzle some oil in a saucepan over medium heat.
Add the onion, garlic and sauté for 2 minutes.
Add the squash and sauté for a further 2 minutes or so. Season with salt and pepper.
Add the stock and bring to the boil. Reduce the heat to medium and simmer for 15-20 minutes or until the vegetables are soft and tender.
Remove from the heat and blend the soup with a handheld blender until smooth. Pour in the cream and some cheddar and season with salt and pepper. Add extra water if the soup is too thick.
Swirl in some butter to add an extra flavour.
In the meantime, in a small sauté pan over medium heat, without any oil, add the pine nuts. Cook them for a few minutes keeping an eye out on them until toasted. Remove and set aside.
Serve the soup with the pine nuts and extra cheddar.