HOT BUTTERNUT SQUASH NOODLE SOUP

A warming and punchy soup recipe sent in by reader Ann Clarkson

My cupboard is currently home to five different types of noodles: straight-to-wok thick udon, delicate rice vermicelli, gluten-free buckwheat soba, dried egg noodles and instant ramen for speedy suppers. Noodles make easy, cheap and comforting dinners, so I’m all for having a variety of textures and flavours to hand.

In my house, the ‘noodle bowl’ is the top-rated weeknight meal. It can take many different forms, but fundamentally involves a bowl of cooked noodles topped with protein (perhaps soy-grilled salmon or traybaked soy and chilli chicken), green veg and a quick pickle (usually cucumber). Perhaps there’s some avocado too, then a handful of toasted sesame seeds, sliced spring onions

Noodles make easy, cheap and comforting dinners

or (shop-bought) crispy onions for a finishing flourish. It’s wholesome, universally enjoyed and doesn’t require much effort.

Just be careful not to overcook the noodles. They all have different cooking times, so follow the pack instructions but err on the side of caution, simmering for a minute less than suggested and checking to see if they’re ready. Once done, drain and rinse under cold water to stop the cooking, shake dry and toss with a little toasted sesame oil (or any flavourless oil) to prevent sticking, then put in bowls. You can also prepare your noodles like this for the recipe here, pouring the hot soup over them when ready to serve.

Do you have a great recipe for eating well and cutting food bills? Email editor@you.co.uk.

If we print it here, we’ll send you a bottle of champagne

£2.50 100g medium egg noodles

1 medium butternut squash (about 800g)

1-2 tbsp red curry paste