Step 1

Trim the spring onion, chop it into pieces, and sauté it in a large saucepan with 2 tablespoons of oil; add the chopped butternut squash and cook for 1 minute, then add 3 1/2 cups of water, season with salt, and cook for 25 minutes with the lid on. Finally, blend everything into a puree.

Step 2

Remove the crusts from the sandwich bread, cut the slices into small squares, and toast them in a 400°F oven for 7-8 minutes. Cut the gorgonzola into cubes. Top the soup with a drizzle of oil and some freshly ground pepper; serve topped with the croutons, the gorgonzola, and a small handful of pumpkin seeds.