Method:-

• Peel the squash / pumpkin with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1 inch cubes.

• Melt the butter with the oil in a large pan

• Peel & chop the onion. Then fry it gently in the pan, with the lid on, until it starts to soften. Check and stir to make sure it doesn't brown.

• Chop the potatoes into approx 2cm cubes. It's up to you whether you peel them or not. Add to the onions and stir to coat well with the oil.

• Add the butternut squash. Stir well. Cover and cook for 10 minutes, stirring occasionally.

• When the potato has started to soften, mix the stock cube with about 1 litre of water and add to the pan. Simmer gently until all the vegetables are soft - about 15 minutes. You might need to add more water. Add just enough to cover the vegetables, or the soup will be too runny.

• Add the coriander and the cream (if using). Either liquidise or mash well, until smooth.

Note:-

C.Mict08