It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.

Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up. Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat.

This vegetable and beef Haitian soup is rich and savory ... It's then simmered until tender and cooked with pureed calabaza squash, vegetables like cabbage and turnips, and a mix of spices ...

Scoop out about half of the squash with a little of the liquid, place in a deep container and purée with a hand-held blender. You could use a potato masher or blend all the soup in the saucepan ...

Fried bacon and sage with a swirl of cream makes the perfect garnish for this autumnal butternut squash soup. Serve with a chunk of bread for dipping. Preheat the oven to 190C/170C Fan/Gas 5.

A quick and delicious way to incorporate pureed butternut squash ... meaning that your canned butternut squash can be used ...

Start by slicing up your winter squash ... you’ve let the soup simmer, grab your immersion blender and take the soup off the heat. Let it cool for a few minutes and then puree.