One of the great things about butternut squash is that, while they have their own sweet taste, they are also capable of taking up and enhancing all the flavours that are in the pot. They respond well when apple is added to the mix, absorb spices perfectly and taste great when a dash of cream is stirred into a soup or casserole. Add a handful of pasta to a butternut squash soup and you are adding a thickening agent and substance.

YOU WILL NEED One medium butternut squash – peeled and rough chopped One medium onion – rough chopped Two fat cloves of garlic – chopped very fine Half a Bramley apple – peeled and rough chopped Olive oil Bunch fresh herbs – chopped fine (to include thyme, marjoram and parsley) One bay leaf 2oz (50g) dry pasta shells 1.2 litres chicken or vegetable stock Salt and freshly-ground black peppercorns to season.

Method: Prepare squash, onion, garlic, apple and herbs In a large heavy-bottomed pan, add enough olive oil to cover the bottom, bring to full heat and toss in the chopped squash.

Cook over a fairly high heat until the squash begins to soften, then add the onions, garlic, apple and herbs and allow to cook until the onion becomes soft and the aroma of garlic fills the kitchen.

Pour in the stock, add bay leaf and chopped herbs – place a lid on the pan and cook for ten to 15 minutes or until the squash is really soft.

Allow to cool until safe to handle, then remove the bay leaf and zap the mix in the liquidiser. If you are looking for a really smooth soup, then it can be strained too.

Return to the pan, taste and adjust seasoning, and toss in the pasta. As they cook they will fatten up and the soup will begin to thicken. At this point, you may wish to adjust consistency by adding a little more stock, or a dash of water.

When the pasta shells are done, so is the soup. Serve with crusty warm bread.