| 1. |
Prepare the butternut by chopping it into cubes, take off the tough skin, only use the orange flesh, remove pips and set aside. |
| 2. |
Finely chop the onion, and add to olive oil in a non-stick large pot. |
| 3. |
Fry the onion, don't let it brown, just until translucent. Add the chopped butternut and fry for about 4-5 minutes, stirring occasionally |
| 4. |
Add the stock. Leave to cook until the butternut is falling apart and some of the stock has evaporated. |
| 5. |
At this stage remove the pot from the heat and use a hand blender to smooth out the soup. |
| 6. |
Add salt and pepper to taste. Add the cream, stir through, and serve. |
