Butternut Squash Soup

Top Tips:

• Choose organic whenever you can.
• Wash vegetables thoroughly.
• For added flavour & nutritional goodness leave skins on where possible.
• Cook double the amount & freeze – a convenient way to have a nutritional lunch when time is against you.

Ingredients:

• 25gr, butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1 butternut squash, peeled, deseeded & chopped)
• 2 Medium potatoes, cubed
• 50ml chicken stock
• Salt & pepper to season

Method:

• Melt butter on a medium heat.
• Cook the onion, celery, carrot, potatoes & squash for 5 minutes.
• Add the stock, bring to the boil & simmer for 40 minutes (or until the vegetables are tender).
• Season, serve chunky or blitz.
• ENJOY!!!