Butternut Squash Soup

This is a delicious and filling soup, better for you than any canned version.

Ingredients

For 1	Continued...
15 gm butter	½ tspn paprika
100 gm onion (prepared weight)	1 tspn dried chives
150 gm butternut squash (prepared weight)	salt to taste
85 gm potato (prepared weight)	freshly ground black pepper to taste
300 ml chicken stock (see notes)

Preparation

Remove the skin of the squash with a sharp potato peeler, remove any seeds in the portion being used and cut into approx 1 inch cubes.
Peel the potato and cut into approx 1 inch cubes.
Chop the onion.

Cooking

Melt the butter in a saucepan and fry the onion for 5 min, stirring regularly.
Add the butternut squash, potato, stock, paprika and chives, stir, bring to a boil and simmer, covered, for 35 min, stirring occasionally.
Blend until smooth.
Return to the heat, season to taste and heat through.

Serving

Serve with toast.

Notes

A whole butternut squash will be far more than required for this dish, so just cut off sufficient for your needs, cover the cut end with cling film, and keep the remainder in a cool and dark place. A fridge is actually too cool and will hasten deterioration.
Vegetable stock can be used if a vegetarian version is required.

The main ingredients

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