Serves 6

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Ingredients

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35g butter

1 onion, finely chopped

4 large potatoes, peeled and cut into small cubes

4 large carrots, peeled  (optional), and chopped into quarters

1/2 a large butternut squash, peeled and cut into cubes

Salt and pepper

2 pints chicken or vegetable stock

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If you want to add more flavour try these extras & add them when you add the veg:

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1/2 a red chili, finely chopped

1 garlic clove

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Method

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Melt the butter. Add the onions and sweat for about 10 minutes. Add the veg. Pour in the stock and simmer until the vegetables are soft. Leave in a low heat oven for two hours or boil until the vegetables are soft.

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Pour the soup onto a liquidiser and purée until smooth. Taste for seasoning and serve hot with crusty bread.

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To garnish:

add a sprig of fresh rosemary.