If you’re anything like me then you probably have a few dozen squash and pumpkins stored to see you through the winter, and nothing quite says winter like soup.

It will make a huge difference to this dish if you can get an organic squash from a local gardener or your own garden, the flavour will far exceed anything you can get from a supermarket.

As far as stock goes, if you have the time and inclination to make it (it’s pretty simple) then great! and it will taste that much better for it. But nobody will judge you for using the ever so convenient stock cube.