Butternut Squash Soup
Ingredients
1 medium butternut squash, peeled and chopped into cubes
950 ml chicken stock
2 medium potatoes, chopped into cubes
1 medium carrot, chopped
1 stalk of celery, chopped
1 small onion, chopped
2 tbsp butter
150g cooked ham, thick slices and chopped
Salt and pepper to taste
Method
- Melt butter over a medium heat, add in the vegetables and cook for 5 mins until they are lightly browned.
- Pour in enough chicken stock to cover the vegetables and bring to the boil.
- Reduce the heat to low and cover the pot.
- Simmer for around 40 mins until the vegetables are soft.
- Using a blender, puree the vegetables until they are a smooth consistency.
- Stir in the remaining stock until the soup is your desired thickness and add in the cooked ham.
- Add salt and pepper to taste.