Ingredients
The following ingredients have 4 Servings
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 2 stalks celery (chopped)
- 2.5 pounds winter squash (peeled, deseeded and cut into chunks)
- 1 tablespoon honey
- 5 cups chicken stock
- Salt and Pepper (to taste)
- Parsley (Fresh) ( chopped to serve (optional))
Instruction
- Melt the butter and oil in a large saucepan. Add the onions and celery, and gently cook until really soft – about 15 mins.
- Add the squash and cook, stirring for 5 mins.
- Add the honey and chicken stock, bring to a simmer and cook until the squash is tender.
- Remove from heat and using a hand blender, blitz until smooth (adding a bit more stock or water if the soup is too thick). Season to taste with salt and pepper. Reheat before serving, sprinkle with chopped parsley.
