My recipe for a butternut squash & carrot soup is nice & creamy without having any cream in it.

Butternut Squash & Carrot Soup.

Ingredients.

• 100 grams of butter.
• One large white onion.
• 1 large butternut squash.
• 1½ litres of vegetable stock.
• Six large carrots.
• Salt & pepper to taste.

Instructions.

1. Peel & thinly slice the carrots.
2. Dice the onion.
3. Peel, de-seed and cut the squash into large cubes.
4. Melt butter in a large pot (make sure it will hold all ingredients), over low heat.
5. Add onions & turn the heat up a little, stir for five minutes then add carrots & stir for a further 10 minutes.
6. Add the butternut squash stir in with carrots & onions.
7. Pour over the vegetable stock, bring to a boil, then turn down the heat, cover & simmer for 40 minutes.
8. Remove from the heat and blitz with a handheld blender.
9. Add salt & pepper to taste, you can add double cream if you like at this stage, but I found it creamy enough without it.
10. Serve with fresh crusty bread.

This freezes well & left me enough to store another 6 after having some for my tea.