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Squash Soup

Published Tuesday, 27 October, 2009 by Lynsey

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Ingredients

  • 1 butternut squash
  • 1 onion
  • 1 triangle of dairylea
  • 1 smallest tub of double cream
  • 2 chicken stock qubes

Method

peal and de-seed the butternut squash, then chop into same sized cubes.chop onion too

fry the onion in some oil or whatever for a few mins. make up the chicken stock with some boiling wateraround 1-1/2 pints i usually use (may not use all the stock)

place the butternut squash into the pan then add the stock,bring to the boil and simmer till the butternut squash is cooked.

wait for it to cool down then place into a blender and blend it fully,then add the double cream and the dairylea piece by piece ( if u put it in as a full piece it dont melt so i brace piece by piece off) blend it again and well then ur ready to eat it.

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