Velvet Butternut Squash Soup

1. 1

   Peel, de-seed and chop the squash into half inch chucks.

2. 2

   Peel and roughly chop the onion.

3. 3

   Peel and roughly chop the carrot.

4. 4

   Put all the ingredients (except the cream) in a large saucepan.

5. 5

   Bring to the boil, then simmer until the squash and carrots are soft.

6. 6

   Liquidise.

7. 7

   Add cream to taste.

8. 8

   Serve! It really is that easy.

* Per serving · 4 servings · Values may vary.

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