I love making this soup as I can freeze it and it easily double or triples as needed!
1 butternut squash
1 large onion
1 stock cube
Knob of butter
30ml olive oil
Double cream (optional)
To make – chope squash and potatoes into cubes. chop onion.
Melt butter and fry onion in it. add potatoes and oil. thence the squash.
Mix stick cube in a litre of water and add to pan.
Simmer until vegetables are soft then blend until runny.
– can be frozen at this point
To serve I normally heat gently and add double cream to taste!
( for us this made 4 adult portions, 2 baby portions and 2 tiny taste portions for Eddie!!)