Butternut Squash soup

Butternut squash IMGP5352, originally uploaded by Ajay Jayne.

1 Butternut squash
1i/2 oz Butter
12 oz potato
2 pints vegetable stock
Cream if you like (not essential)

Heat the oven to 160 Degrees C

Cut the butternut squash in half, scoop out the seeds and dot with about 1oz of the butter.

Roast it in the oven for about an hour.

Meanwhile .....

Melt the rest of the butter in a large pan and add the peeled, cut up potatoes and 2 pints of stock. Let it simmer for about 20 minutes until the potatoes are soft.

Cool the butternut squash for a bit then scoop it out of the skin and add it to the potatoes. Wizz it up in a blender or using a hand blender and then pour it into a clean saucepan. If you want to add cream, add about 3 1/2 fl oz now, stir it in then heat the soup back up.

Add salt and pepper.

I love winter soups!