Ingredients
  • 1 tablespoon Butter
  • 1 large onion roughly chopped
  • 1-2 cloves of garlic, roughly chopped
  • 1 medium  butternut squash roughly cubed (peeling optional)
  • other vegetables (optional)
  • 1 1/2 pints organic vegetable boullion
  • 1/2 mik (or an extra 1/2 of water)
  1. Heat butter in a large deep pan and season
  2. Add onion and Saute while chopping and seeding the Butternut Squash
  3. Add Squash and any other veg (parsnips or carrots are great) and saute until they are slightly browned and beginning to cook on the outside
  4. Meanwhile make your stock with boiling water and warm the milk
  5. Add Stock and milk and simmer gently for  20-30 minutes until vegetables are very tender. Avoid boiling as soup may seperate if milk is used
  6. Take off the heat, and use a hand blender in the pan to puree the soup.
  7. Add more hot water to get the right consistency and season to taste
TIP : When reheating, heat with a lid to avoid splashing out
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Filed under: Easy RecipesNatashas Best RecipesSoups