Winter Squash Soup

Prep Time: 15 minutes | Cook Time: 45 minutes-1 hour | Serves 4

Ingredients

• 2 tablespoon butter
• 1 tablespoon olive oil
• 1 large onion chopped
• 2 stalks celery or 1 leek, chopped
• 2.5 pounds winter squash peeled, deseeded and cut into chunks
• 1 Tablespoon honey
• 5 cups chicken or vegetable stock
• Salt and Pepper to taste
• Fresh parsley, chopped to serve (optional)

Instructions

1. Prepare vegetables & squash: chop celery & onion, peel, deseed and cut squash into 1" chunks.
2. Melt butter and oil in a large saucepan.
3. Add the onions and celery, and gently cook until really soft – about 15 mins.
4. Add the squash and cook, stirring for 5 mins.
5. Add honey and stock, bring to a simmer and cook until the squash is tender - about 40 mins.
6. Remove from heat and using a hand blender, blitz until smooth (adding a bit more stock or water if the soup is too thick).
7. Season to taste with salt and pepper. Reheat before serving and sprinkle with chopped parsley.