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Ingredients
| 1 pieces piece | Butternut Squash
Butternut Squash (peeled, seeded and cubed) | ||
| 1 large large | Onions
Onion (chopped) | ||
| 1 stalk stalk | Celery
Celery (chopped) | ||
| 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) |
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Method
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.
