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| Butternut Squash Soup |
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Ingredients:
1 knob of butter or oil;
1 medium onion;
500g - 800g butternut squash;
400g - 500g carrots;
2 celery sticks;
Either chicken or vegetable stock;
Salt and pepper to taste;
2 - 3 teaspoons ground cumin.
- Chop all vegetables;
- Saute onion in butter or oil until soft;
- Add all the vegetables and stock to cover vegetables in pan;
- Add salt, pepper and cumin;
- Cook until soft, season to taste;
- Blend.
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