Last week, eating out, I had Butternut Squash soup, which was very nice. So I decided to try to recreate it with the squash I rescued from the garden. This is how I did it. Fried a small onion very gently in olive oil. Stirred in a teaspoonful of curry paste. Added the de-rinded and cubed squash (what a gorgeous colour the flesh was) with a pint of chicken stock made from a cube and simmered until it was soft. Then liquidised it. Delicious, and very like what I had in the restaurant, which has just been named Dorset restaurant of the year by the local rag. Worth doing.