Butternut Squash & Sweetcorn Soup

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• ⅓ onion (medium)

Chop the onion

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• 266⅔ g butternut squash (peeled, deseeded, chopped into chunk)

Chop the butternut squad

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• Lidded saucepan with a capacity of 3 pints 1.75 litres.

Soften the onion in there melted butter for about 8 mins, in medium heat, stirring regularly so that it doesn’t burn.

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Add the chopped butternut squash and sweetcorn. Stir and season with salt and pepper. Cook on medium heat for about 10 minutes with the lid on.

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Pour in the milk and stock and simmer on low heat for about 20 minutes. Put the lid on for but leave a little gap, so the milk doesn’t boil over.

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When the soup is ready, pour it into a food processor or blender and blend. Do it in batches.

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Serve with a nice bread. You can also save a bit of the sweetcorn and sprinkle over the soup, and you can also add a dollop off creme freche.

Enjoy your meal!