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Buternut squash is a fruit that originally came from central America. It closely resembles a pumpkin with yellowish skin and an orange inside. It has a sweet, nutty taste. Squash is brilliant because not only can it be used in many recipes it is also high in fibre, vitamin C, vitamin A, manganese and potassium. Squash can be roasted, toasted, grilled, pured, or mashed and used in many different dishes, mainly soup & casseroles. Below is a recipe for creating a delicious starter. Squash soup is easy to make, taking around thirty minutes and getting the whole family ready for the main meal!

Time from opening cupboards to serving: Half an hour, Serves four people

Ingredients: 1 large butternut squash, 1 medium-large onion, 500g potatoes, fresh coriander leaves (optional), 1 stock cube, knob of butter, 30ml olive oil and 75ml double cream (optional). Pepper to taste

1. Take the squash and chop off the stalk and flower. Peel with a potato peeler. Chop in half and use a spoon to remove all seeds. Chop into 1 inch cubes

2. Add the butter and oil to a large pan and slowly melt the butter thoroughly.

3. Peel & chop the onion. Fry it gently in the pan, with the lid on, until it starts to soften. Keep stirring and checking to make sure the onion doesn’t brown.

4. Peel the potatoes and chop into slightly smaller cubes (about 2cm). Add to the onions, ensuring you stir them well to coat with oil.

5. Now add the squash, again stir well covering with oil, put the lid on and leave for ten minutes, returning after five minutes to stir.

6. After 10 minutes check that the potato has started to soften. When it softens mix the stock with 1 litre of water and add to the pan. Simmer gently and wait until all vegetables are soft. This should take about 15 minutes and you may need to add water – add just enough to cover the vegetables or the soup will be too watery.

7. Add the cream and the coriander leaves (if using). Use an electric blender until smooth.

More squash soup tips and info… click the link!