Acorn Squash Soup

Ingredients

• 30g unsalted butter
• 240ml double cream
• 1 tsp dried sage
• 1 tbsp Worcestershire sauce
• 1/4 tsp white pepper
• 1 tbsp salt
• 1/4 tsp cayenne
• 6 garlic cloves, peeled
• 35g grated Parmesan
• 8 tbsp extra-virgin olive oil, divided
• 1 tsp savory
• 3 whole acorn squash
• 6 shallots, 3 diced, 3 left whole and peeled
• 1 tbsp pepper, freshly ground, plus more for seasoning
• 1L chicken stock, reduced-salt