1 whole Butternut squash
100 g butter
250 ml Chicken/Vegetable Stock
Peel and de-seed the buttenut squash, chop into dice shapes and leave to the side, chop the onion and carrots into a small size.
Melt the butter in a pan, and slowly cook the carrot and onion until the onion is soft.
Add the butternut squash and slowly cook, adding the chicken/vegetable stock
When the butternut squash is cooked, use a blender to make the soup silky smooth, season with salt and pepper to taste