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Method Prep:20min › Cook:35min › Ready in:55min
Prepare the butternut squash. The skin will be tough, so to peel, use either a very sharp peeler, or a small sharp knife. Once peeled, seed the squash, and chop it into rough cubes and put in a large saucepan
Peel and chop the potatoes and onion, and then add these to the same saucepan
Add the stock cubes to 2 litres of boiling water, and then add this to the pan. Alternatively, if you are using homemade stock, boil it before completing steps 1 and 2.
Bring the contents of the pot to the boil. When it has boiled, leave it to simmer until the vegetables are soft, about 20 minutes.
Once the vegetables are soft, use a hand held blender to blend until there are no lumps left. Serve, with some nice bread.
For a creamier texture, use 250ml of full fat milk or cream as a substitute for 250ml stock. If you are adding cream or milk, put this in the pan before the boiling stock, to avoid scalding.
Instead of stock cubes and water, you can use any stock that you may already have.