Butternut Squash Soup

At the moment Butternut Squash seems to be rather popular with supermarkets selling spiralised butternut squash, butternut squash waffles (squaffles), butternut squash lasagne sheets, and even down to prepared butternut squash chunks in the fridge or freezers. I have enjoyed all of those and do love butternut squash made into wedges/chips, soup or put into casseroles. Here is the recipe for the way I make a yummy butternut squash soup.

A white large rimmed bowl full of a smooth orange butternut squash soup
2 large butternut squashes (peeled, deseeeded and cut into small chunks) or I often use the frozen prepared bags from Morrisons if I am feeling lazy or short of time as they are often a similar price at around £1 a bag and saves the fuss!
1 onion (around tennis ball size!)
2 vegetable stock cubes
1 potato (about jacket potato size!) peeled and cut into chunks
750ml boiling water (this can be changed depending how thick you like it)
1tsp Everyday seasoning
This recipe is very quick and simple because I literally just put it all into a pan and cook for 20-25 mins until all vegetables are tender and then allow to cool (so it doesn’t splash and burn!) and then blitz it with a hand blender. I guess you could use a food processor but its more washing up and I am lazy!

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