Melt the butter in a saucepan and sauté the onion for 3 to 4 minutes until softened. Stir in the flour and cook for a further minute.
Gradually blend in the milk and stock, bring to the boil and simmer for one minute.
Add the steamed squash and chunks of cod and cook for 3 minutes. Stir in the grated cheese and blend to a purée.
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