Soften the garlic, onion, carrots and celery in a little oil over a medium heat for about 5-10 minutes, until very soft.
Add the diced squash and cook for a further few minutes.
Now pour in the hot stock. Let it come to boil then simmer for about 20 minutes, or until all vegetables are cooked through.
Time to add the cheese. Just crumble in and stir. Whizz using a blender of some sort. Eat with crunchy croutons!