Butternut squash soup.
2 tablespoons oil.
1 onion, peeled and chopped.
2 carrots, peeled and chopped.
1 medium potato, peeled and chopped.
1 sweet potato, peeled and chopped.
1 butternut squash, peeled and chopped.
2 chicken or vegetable stock pots/cubes.
Salt and pepper to taste.
Heat the oil in a large pan and sauté the vegetables until they are starting to cook and soften.
Add the stock pots/cubes and enough water to just cover the vegetables.
Simmer until the vegetables are cooked.
Allow to cool a little before blending until smooth and then season as needed.
Whenever possible, I use good homemade chicken stock (freezes well).
About 1 litre water/stock is needed for this amount of vegetables but it will depend on their original size.
Pour the contents of the blender jug into a large container and then blend and add remainder. Stir and then season before serving/freezing.