Butternut squash soup recipe

Ingredients

• 2 tbsp olive oil
• 1 butternut squash, peeled deseeded and diced
• 1 onion, chopped
• 3 potatoes, cut into chunks
• 1 litre vegetable stock
• splash of cream
• Oil, for frying
• 2 slices bread

Method

1. Heat the 2 tablespoons olive oil in a large saucepan. Add the butternut squash, onion and potatoes and cook gently until beginning to soften.
2. Add the vegetable stock and simmer until all the vegetables are tender.
3. Blend the soup until smooth, pass it through a sieve and stir in the cream.
4. For the croutons, heat a shallow layer of frying oil in a pan. Fry the bread on both sides until golden, drain away excess oil and cut the slices into cubes.
5. Divide the soup between bowls and add the croutons immediately before serving.