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.

Texture Matters: If you prefer some bite in your soup, consider setting aside some roasted squash cubes to add back into the pureed soup. Alternatively, toasted pumpkin seeds or croutons can be ...

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.

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.