To make the puree, add the cubed squash to a saucepan with some seasoning, the bouillon powder, the whole, squashed garlic cloves and enough water to come up the sides of the pan about 1 inch. Bring to a simmer, cover with a lid and leave to cook for approx. 20 minutes, or until the squash is tender and mashable. Keep an eye on the pan to make sure that it doesn’t boil dry, adding a splash more water as necessary. When the squash is cooked, remove the garlic skins, add the dairy-free butter and chervil and mash to a smooth puree. Taste to check the seasoning and adjust if necessary.