Mid-week meal: Winter squash soup

Whip up this easy, delicious soup for a warming work lunch.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 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)

Method:

1. Melt the butter and oil in a large saucepan. Add the onions and celery, and gently cook until really soft – about 15 mins.
2. Add the squash and cook, stirring for 5 mins.
3. Add the honey and chicken stock, bring to a simmer and cook until the squash is tender.
4. 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.

Recipe credit: Erren’s Kitchen

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