butternut soup

Butternut Soup:

1 veggie stock cube

2 cloves of garlic

1 large onion, thinly sliced

1 medium butternut squash, de-seeded, cubed, skin-on

spices of your choice

1. Slice up your onion thinly and fry it in fry-light, but in a large saucepan, for about 10 mins.
2. Add your garlic and butternut squash and fry for a further 5 mins.
3. Add your spices (I used smoked a paprika with sweet red pepper and thyme mix from M&S) and then add your stock cube. Add enough boiling water to cover the veg, pop the lid on and gently boil until the squash is tender.
4. Blend it, add your salt and pepper, and it's done.
5. For added creaminess you could put in natural yoghurt, creme fraiche or some lovely cheese.

We had this with some lovely home-made bread courtesy of my partner's dad.