Bring to the boil and simmer for 20 minutes. Add the 500g squash and simmer for 15 minutes more, until soft. Leave to cool slightly, then whizz a quarter of the soup in a blender until smooth.

This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette. Part chowder, part fish pie, this delightful ...