Method

1. Cut the ends of the squash first, then peel the skin off with a knife or peeler. Slice it down the middle lengthways, and remove seeds with a spoon.

2. Cut both halves of the squash in half again (leaving you with 4 large pieces), then cut into large chunks.

3. Heat the oil in a large frying pan, over medium heat. Fry the onion, garlic, and oregano for 5mins, or until softened.

4. Add the squash, stock, and a pinch of salt and pepper. Bring it to a boil.

5. Reduce the heat and simmer for 30-40mins, or until the squash is tender.

6. Cool for 5mins and add the coriander. Blend the mixture with a stick blender or food processor, until smooth.

7. Reheat the soup and serve.

Second Nature special tip

Serve with a source of protein such as a portion of savoury slice or roast chicken for a balanced meal. For a Thai-inspired twist on this soup, swap the oregano for 1 tsp of minced ginger and 1 small red chilli, deseeded and diced. Add in 60ml of coconut cream just before blending.