Butternut soup

Serves 4 – 25 minutes

  • 1 kg butternut, cut up
  • 300 ml water
  • 1 vegetable stock cube
  • 250 ml milk
  • salt and freshly ground black pepper to taste
  • cream to garnish

Put butternut, water and stock cube in a large pot. Bring to the boil. Cover and cook until butternut is soft. Purée in a food processor and pour back into the pot. Add milk and season with salt and black pepper. Heat until just boiling. Serve with a little cream on top.