Butternut squash is very popular at the moment . It combines well with other flavours and here I’ve added some chilli to spice it up, but you can omit that or add any other spice of your choice.
Ingredients:
- 1 tablespoon oil
- 1 small omion
- 1 medium butternut squash
- 450 ml (15 fl oz) vegetable stock
- 1 small chilli (optional)
- 100ml (4 fl oz) double cream
- salt and black pepper to taste
- a spoonful of chopped parsley
- Note: A little curry powder may be used instead of the chilli if preferred.
Method:
Chop the onion, soften it in the oil.
Peel and deseed the squash, chop the flesh. Add to the pan with the stock and chopped, deseeded chilli.(optional).
Simmer with a lid for approximately 20 minutes until the squash is tender, then add the cream and blend (with a liquidiser or hand held blender) until smooth.
Season to taste and sprinkle with chopped parsley.