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Categories:Viewed: 13 - Published at: 9 years ago
Ingredients
- 1 tablespoon olive oil
- 12 onion, sliced
- 1 garlic clove, chopped
- 12 butternut squash, peeled and diced
- 12 pint chicken stock
- 55 ml milk
Method
- Heat the oil in a large non stick sauce pan and saute the onions for 2-3mins to soften.
- Add the garlic and squash and heat for a further few minutes.
- Pour the stock into the pan and bring to the boil.Reduce the heat and simmer for 10-15 mins, or until the squash is soft.
- Stir the milk into the soup and heat for 1 minute.Cool slightly.
- Blend with a food processor till smooth and pass through a sieve, then return to the pan to warm through.
