Simmer the stock and vegetables for a further 5 minutes or until the squash is beginning to break up. Place the soup in a blender and blend until smooth. Return the soup to the pan and gently reheat.

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An easy butternut squash pasta sauce for any pasta shape, but ideally tagliatelle. This luxurious, creamy pasta is gently spiced with a hint of nutmeg, cinnamon and cloves. Melt a third of the ...

Amy Grinsted’s future academic plans have been given a significant boost. The year 13 Pakuranga College pupil has been awarded a prestigious scholarship for the ...