A few weeks back I visited my parents. They cooked my fiance and I a great slap up meal, three courses, the lot. The starter was particually good - squash soup. This was the first time I had ever tried squash soup so I asked my mother for the recipe. She was reluctant to give it to me at first because she knew I’d immediately publish it online (and guess what… she was right!)

This is the stuff you’ll need:

3 lbs. of butternut squash, 1 large onion, 2 cloves of garlic, 3 tablespoons butter, 1 teaspoon of cinnamon, 4 cups of chicken stock (or vegetable stock, whichever one you prefer), 2 tablespoons of maple syrup, 1/4 teaspoon of salt and pepper

Right, first off, take the squash and peel, a normal potato peeler should do the job. Next, take a large knife and cut the squash in half. Scoop out all the seeds and chuck them in the bin. Now cut the squash into large cubes (approx 1 inch should be fine) for later.

Now preheat a large pan to a medium heat. While the pan is heating slice and dice the onion and garlic. Add the butter to the pan and let is melt, coating the bottom of the pan. While the butter melts add the onion and cook for around five minutes. Next, throw in the cinnamon and garlic, and let the mixture cook for another 30 seconds. Finally, throw in the squash, add the stock, put the lid on the pan, and leave for a further 25 minutes.

After 25-30 minutes check the mixture - the butternut squash should now be well cooked. Now blend the mixture well, add some syrup for a treat, maybe add some cream (unless you’re on a diet) and blend some more. Make sure it’s nice and smooth before serving in separate dishes.

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