Butternut Squash Soup Recipe

Australians call it butternut pumpkin because of it's close similarity to pumpkins, but butternet squash is the real name. It comes from central America, grows on vines and has a yellow skin with an orange pulp inside. It's fantastic as an ingredient because not only is it very versatile - it's a good source of fibre, vitamin C, vitamin A, manganese and potassium. Squash can be roasted, toasted, grilled, pured, or mashed and used in soup, bread, casseroles, even muffins. Squash soup is a great choice for a starter. It's easy to make, takes around half an hour from start to finish but above all else it tastes amazing. Below are the ingredients and an easy to follow recipe.

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. Remove the stalk and flower from the squash before peeling off all the skin. Cut in half, dig out all the seeds and cut what remains into one inch cubes.

2. Add the oil and butter to a large pan. Melt the butter on a low heat.

3. Chop the onion into small pieces. Add to the pan and fry - still on a low heat. You don't want to brown the onion, just soften it up.

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. The potatoes will start to soften after 10 minutes. Once softened, add the stock to 1litre of water, stir well, and add the water to the pan. Allow to simmer for 15 minutes, until the veg has softened. Check regularly to ensure the water is just covering the squash and potatoes.

7. Add the coriander and cream to the mix and blend until smooth.