SQUASH SOUP

1 Butternut Squash - peeled, de-seeded & cubed
1 large onion - chopped roughly
4 cloves of garlic - sliced finely
1oz butter
1 tablespoon olive oil
2 pints chicken stock (made with 4 stock cubes)
½ pint of double cream or evaporated milk
Salt & Pepper
Parsley

Method

Melt butter and oil in a large saucepan.
Add onion & fry gently for a few minutes.
Add garlic, fry for 2 minutes more.
Add squash, stir gently for a few minutes.
Add stock and bring to the boil.
Simmer until squash is tender.
Liquidise until smooth, return to the saucepan.
Add salt, pepper, parsley and cream (or milk).
Reheat without boiling.