Butternut squash soup

September 6, 2011 - Starters


1 whole Butternut squash

100 g butter

1 carrot

1 onion

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