Butternut Squash Soup
1 tablespoon of sunflower oil
1 onion, chopped
4 cloves of garlic, chopped
1 butternut squash, peeled, deseeded and roughly chopped
2 pints/4 cups/1200ml of water approx
Salt and pepper as desired
Fry the onion and garlic in the oil for a few minutes and then add
the squash and stir well. Add water and bring to the boil - turn down to
simmer and cook until the squash is tender (about 20 minutes).
Alternatively, if making in advance you can slow cook by bringing to the
boil and then turning off and leaving for at least an hour. Season and
liquidize until smooth. A spicy and warming variation is created by
adding a little curry or chili powder during the onion frying.
Your question and comments are welcome