Although you can cook it in a microwave, a butternut is at its best when oven-baked for about two hours at 160°C: it will be colourful, soft, easy to peel and de-seed, and wonderfully flavoursome. And you can use it to make a lovely velvety butternut soup.
The French, without doubt, makes the best onion soup in the world: it is a perfect combination of smooth textures and flavours.
While every region and bistro across France has its own version of this classic dish, very few non-French restaurants seem to be able to make a decent bowl of French onion soup.
We cannot understand why, because it is a simple enough dish to prepare at home, as we do on cold and wet winter nights (that is, frequently).