Butternut Squash Soup
1 onion, finely chopped
4 large potatoes, peeled and cut into small cubes
4 large carrots, peeled (optional), and chopped into quarters
1/2 a large butternut squash, peeled and cut into cubes
Salt and pepper
2 pints chicken or vegetable stock
If you want to add more flavour try these extras & add them when you add the veg:
1/2 a red chili, finely chopped
1 garlic clove
Melt the butter. Add the onions and sweat for about 10 minutes. Add the veg. Pour in the stock and simmer until the vegetables are soft. Leave in a low heat oven for two hours or boil until the vegetables are soft.
Pour the soup onto a liquidiser and purée until smooth. Taste for seasoning and serve hot with crusty bread.
add a sprig of fresh rosemary.