Simply cook butternut squash with some potato and water (or vegetable/chicken/red meat stock). Once vegetables are soft, puree them with a hand-blender. Add some cooking cream, pumpkin seed and pumpkin oil on top. Ready to warm your cold evenings. A small hint: Roasting butternut squash in the oven is also giving a nice smoky taste to the soup.

Slice butternut squash in medium size cubes. Put them in a pot with some sugar (depends on how sweet you like it) and add water until it reaches half of the squash cubes. Simmer until butternut squash is soft but tender. Take 3-4 pieces into a serving plate and add tahini and crushed walnuts on top. Let it warm your heart.

You can roast or cook butternut squash cubes with your favourite spices (I like fresh thyme or rosemary) or puree to let it accompany your meat dish. Fish, poultry or any red meat..Simple and tasty.