A pot of autumn soup

Serves four. A simple squash and red lentil supper, with crusty bread on the side.

You’ll need: 1 chopped onion, 1 tbsp olive oil, 2 crushed garlic cloves, 500 g peeled squash in small cubes, 150 g rinsed red lentils, 1 litre vegetable stock and ½ tsp smoked paprika.

Soften the onion in the oil for 5 minutes. Add the garlic and paprika, stir briefly, then add the squash, lentils and stock. Simmer gently for 20–25 minutes, until the squash and lentils are soft. Blend to your preferred texture, add a little water if needed and season to taste.

Finish with a spoonful of yoghurt or a drizzle of olive oil. Make an evening of it: lamps on, table clear, phones put aside.