Butternut Soup

Ingredients

• 4 tbsps cream
• 6 cups butternut, cubed
• 2 cups chicken stock
• 1 medium onion

Directions

1. Prepare the butternut by chopping it into cubes, take off the tough skin, only use the orange flesh, remove pips and set aside.
2. Finely chop the onion, and add to olive oil in a non-stick large pot.
3. Fry the onion, don't let it brown, just until translucent. Add the chopped butternut and fry for about 4-5 minutes, stirring occasionally
4. Add the stock. Leave to cook until the butternut is falling apart and some of the stock has evaporated.
5. At this stage remove the pot from the heat and use a hand blender to smooth out the soup.
6. Add salt and pepper to taste. Add the cream, stir through, and serve.