Butternut Squash Soup

Ingredients needed1 large butternut squash (1kilo)1 large onion (200g)4 cloves of garlic1.5 litres of vegetable stockSalt and freshly ground black pepperOlive oil

Utensils neededKettleScalesVegetable peelerSharp knifeChopping boardLarge saucepanJugspoons

Wash handsusing antibacterial soap

Chop ingredients carefully

Peel and chop the onion carefully

Peel the cloves of garlic Crush garlic to release flavours Chop garlic

Preparation of Butternut Squash

Peel, top and tail the butternut squash and cut in half

Scoop out the seeds from the centre of the butternut squash, discard seeds or wash and toast as a tasty snack.

Carefully chop the butternut squash into 2.5cm/1 inch square pieces

Cooking the ingredients and making the soup

Make vegetable stock as per instructions Gather prepared ingredients Put a few drops of olive oil in the pan

Put the onion and garlic in the pan to soften, if starts to burn use some of the vegetable stock, to cook

Add chopped butternut squash Stir the ingredients then add in the vegetable stock

Cooking the ingredients and making the soup

Add freshly ground salt and black pepper to the ingredients Cover and bring to the boil

Turn down the heat and simmer for 20 minutes until cooked, then blend until smooth

Add salt and black pepper to taste Portion into six portions Remaining portions can be frozen