The toasted pumpkin seeds will make a perfect protein-packed snack in their own right.

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• Heat oil in a large saucepan over a medium heat and add the chopped onion, apple, cinnamon, ginger, chilli powder and salt.
• Cook, stirring occasionally, for around 5 minutes then add the butternut squash to the pot, and stir to coat for another 5 minutes. Add the stock, bring to a boil, lower the heat and simmer, with the pot covered, for around 40-50 minutes, until the squash is soft. Allow the soup to cool and blitz in a blender or with a hand-held immersion blender until completely smooth.
• To make the spiced pumpkin seeds – combine the oil, cinnamon, chilli powder, salt and pepper in a small bowl. Add the pumpkin seeds and stir to coat. Heat a pan over medium heat and tip in the pumpkin seeds.
• Allow them to toast in the pan, while stirring to ensure they don’t burn, for around 3-5 minutes. Remove from heat and allow to cool fully.
• Serve the soup with a generous sprinkling of spiced pumpkin seeds.