Butternut Squash Soup
|Butternut squash||1 Medium|
|Olive oil||1 Tablespoon|
|Onion||1 , diced|
|Potato||1 Small, quartered|
|Garlic||2 Clove (10 gm)|
|Vegetable stock||850 Milliliter (Homemade / Made With Low-Salt Stock Cubes)|
|Chives||1 Cup (16 tbs), chopped (Handful)|
|Freshly ground black pepper||To Taste|
Peel the butternut squash, scoop out the seeds and cut the flesh into thick wedges.
Heat the oil in a large pan, then add the onion and cook on a low heat for 1 -2 minutes.
Add the butternut and potato and coat in the oil.
Cook for 2 minutes on a medium heat.
Add the garlic and season.
Now add the stock and simmer for 25 minutes.
Using a hand blender or food-processor, blend thoroughly.
To serve, sprinkle with some chopped chives.