Although the nights are drawing in rapidly, the days are still pleasantly warm, and seasonal vegetables remain abundant.

I love squashes – they come in all sorts of different shapes, sizes and colours – the deep orange being one of my favourites – and they make a colourful addition to your evening meal.

For flavour, you can’t beat the nutty, rich taste and dense texture of butternut squash.

Pumpkin is on the radar now with Halloween coming up.

But you can do lots more with a pumpkin than carve it to make a spooky lantern. The flesh is fantastic roasted with a little olive oil and cinnamon.

It also makes the most wonderful rich and hearty soup. The recipe below serves four, but you can always double the quantity, as people tend to come back for second helpings.

Spiced pumpkin soup

Serves 4

Ingredients

2tbsp coconut milk

700g peeled and diced pumpkin in 2-3cm dice

1 onion peeled and chopped

1 stick celery chopped

1 level tbsp curry powder

550ml vegetable stock or water

Salt and pepper

METHOD

Heat coconut oil in a pan on medium to high heat

Add pumpkin, onion and celery and cook until onion is soft

Add curry powder and stir and cook for 1 minute, then add vegetable stock or water

Bring to boil then simmer and cook until pumpkin is soft around (25 mins)

Take off heat and blend until smooth

Garnish with chopped coriander and toasted seeds