Procedure

1. Peel the butternut squash and cut into pieces then place in a pot and cover with plenty of water. Boil until soft, around 15 minutes. Drain the soup (reserve the liquid in case you want to make the soup thinner) and blend until smooth with a hand blender or in a food processor. 
2. Add the crème fraîche and chicken stock and bring to the boil.
3. Add the grated orange zest and orange juice and season with salt and pepper. If the soup is too thick for your liking, you can add some of the cooking liquid.
4. Dice the fish and poach in lightly salted water for around 6 minutes.
5. Serve the soup in deep bowls, topped with the fish and some fresh coriander.