400 g butternut squash, peeled diced
1 carrot, peeled and diced
1 small onion, finely chopped
1 celery stalk, finely chopped
750 ml vegetable stock
2 garlic cloves, finely chopped
100 ml skimmed milk
salt and freshly ground pepper
1. Combine the butternut squash, carrot, celery, onion, garlic and vegetable stock in a big saucepan and bring to the boil. Lower the heat and simmer for about 40 minutes, until the squash softens. Pour in the milk into the mixture and puree the soup in a blender.
2. Season with salt and pepper to taste and relish!