This is lovely – make it. It is adapted from a recipe in River Cottage Veg Everyday by Hugh Fearnley-Whittingstall (146)
Squash and Sweetcorn soup: one onion, squash cut into chunks, two cloves of garlic, olive oil, sweetcorn, tin or two of white beans, 1tsp of sweet smoked paprika, some oregano (I didn’t have oregano so I used zaatar as it has oregano in among other things), stock, french beans if you want.
Heat the oil in a saucepan and gently cook the onion and garlic. Add in the paprika and some oregano – stir. Then add in the squash and the stock. Cook until the squash is tender and squashy (ha ha). Add the tinned beans, corn and green beans if using and cook for a bit more – eat.
This is reason enough to grow squash as far as I am concerned.