Fry a chopped onion and some garlic (I used 3 cloves, peeled but not chopped) in some olive oil until they are starting to look quite brown and caramelisedy (it is too a word).  Add about 1/2 tsp ground cumin, 1/2 tsp ground cinnamon and 1/3 tsp flaked dried chilli; stir about a bit then pour in about 500 ml nice chicken stick (home made for even more smugness). Add 1 1/2 minute but home-grown butternut squashes, diced (or, I don’t know, about half of a normal shop-sized one), and simmer with the lid on until that goes soft and, ahem, squashy. Let it cool a bit then blitz to a gorgeous smooth thick soup.  Scoff the lot then lie groaning on the sofa until it is time to get the children (who wouldn’t have appreciated it anyway).