Butternut Squash Soup

1. 1

   Heat the oil in a large non stick sauce pan and saute the onions for 2-3mins to soften.

2. 2

   Add the garlic and squash and heat for a further few minutes.

3. 3

   Pour the stock into the pan and bring to the boil.Reduce the heat and simmer for 10-15 mins, or until the squash is soft.

4. 4

   Stir the milk into the soup and heat for 1 minute.Cool slightly.

5. 5

   Blend with a food processor till smooth and pass through a sieve, then return to the pan to warm through.

* Per serving · 4 servings · Values may vary.

No additional tips available.