|1 pieces piece|| Butternut Squash
(peeled, seeded and cubed)
|1 large large|| Onions
|1 stalk stalk|| Celery
|1 large large||Carrots Carrot|
|300 ml ml|| Chicken Stock
(or vegetable stock)
|100 ml ml||Double Cream Double Cream|
|25 g g||Butter Butter|
|1 pinches pinch|| Salt
Butternut Squash Soup
Melt the butter in a large pot, and cook the onion, celery, carrot and squash for 5 minutes, or until lightly browned.
Pour enough stock to cover the vegetables. Bring to the boil. Reduce the heat to low, cover pot and simmer for 40 minutes, or until the vegetables are tender.
Blend the mix until smooth. Add in cream to attain the desired consistency.