Instructions: Melt the butter in a saucepan then gently fry the onion and garlic for 34 minutes.

Cut the squash in half horizontally at the point where it narrows then peel each half and chop the slender half into chunks.

Slice the bottom in two then gouge out and discard the seeds.

Chop the flesh.

Add to the pan and stir well.

Cook for about 3 minutes then add half the rocket and all the hot stock.

Season then bring slowly to the boil.

Cover and simmer for about 20 minutes until the squash is tender.

Next tip into a liquidiser and blend until smooth.

Return to the pan add the remaining rocket leaves and stir.

Taste for seasoning and leave for 1 minute for the rocket to heat through: it should wilt rather than cook.

Serve hot.

This is made even more delicious by the addition of some grated farmhouse chedder sprinkled over just before serving.

Serves 4

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