Butternut Squash Soup

Soups Starters

Ingredients

• 1 (~900g) butternut squash, cut into large chunks
• 2 medium carrots, sliced
• 1 tbsp (heaped) chicken stock powder
• Salt and pepper, to taste

Method

1. Peel the butternut squash and carrots and dive into large chunks. florets, and discard the core and leaves.
2. Place the squash and carrots in a medium pot and cover with water.
3. Add the chicken stock powder and season with salt and pepper.
4. Bring to a boil, then simmer on medium heat until the carrot is very tender, about 1-1½ hours.
5. Puree with a stick blender until smooth.