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1 pieces piece Butternut Squash Butternut Squash
(peeled, seeded and cubed)
1 large large Onions Onion
1 stalk stalk Celery Celery
1 large large Carrots Carrot
300 ml ml Chicken Stock Chicken Stock
(or vegetable stock)
100 ml ml Double Cream Double Cream
25 g g Butter Butter
1 pinches pinch Salt Salt
(to season)

Butternut Squash Soup

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45 min


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.