ASDA part of the Wal-Mart family

• 25g sunflower seeds
• 1 small butternut squash, about 700g, halved and with seeds scooped out
• 25g butter
• 1 small onion, chopped
• 1 large potato, peeled and diced
• 1 litre vegetable stock
• 142ml pot single cream

1 Preheat the oven to 190C/Gas 5. Scatter the sunflower seeds on a baking tray and cook in the oven for about 6 minutes, or until lightly toasted.

2 Place the squash on a baking tray, cut side up, dot with half the butter and bake for 45 minutes, or until tender when pierced with a knife. Scoop out the flesh. Melt the rest of the butter in a pan and fry the onion until soft. Add the potato, squash and stock. Cover, bring to a boil and simmer for 15 minutes.

3 Purée in a blender and return to the pan. Add the cream and reheat until piping hot, but not boiling. Season, and serve sprinkled with sunflower seeds.