Butternut Squash Soup

1 large butternut squash
1 medium onion
500g potatoes
1 litre vegetable stock
Knob of butter
Olive oil
salt and pepper to taste
Coriander leaves to garnish (optional)

• Chop the stalk and flower off the squash and peel. Cut in half, scoop out the seeds and cut into 1 inch cubes
• Peel and chop the onion and potatoes
• Place the butter and a little oil in a saucepan and melt on a low heat
• Add the onion and stir until softened, but not brown
• Add potatoes and stir well
• Add squash, stir well and then cover and cook for 10 minutes, stirring occasionally
• When potatoes have softened, add stock and simmer for 15 minutes or until vegetables are soft
• Blend to a puree and serve

Love and Hugs
Phoebe x