Butternut Squash Soup

Serves 6

Ingredients

35g butter

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

Method

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.

To garnish:

add a sprig of fresh rosemary.

© 2016 by Miniature Media.