1 butternut squash, peeled, seeds removed and chunked (mine weighed 1kg)
1 onion, chopped
1 oz salted butter
1 litre chicken stock (that was a great consistency for the amount of squash I had; adjust yours according to the size of your squash)
Melt the oil and butter in a large saucepan.
Saute the onion until translucent.
Add the butternut squash and cook for a further 5-10 mins until it’s
softening at the edges and you can smell squash, not just onion.
Cover with a lid, add the chicken stock and bring to the boil.
Reduce the heat to low and simmer for 20-30 mins or until the squash is tender and can be mashed.
Cool and liquidise – I use a hand (stick) blender.
Serve with a grind of black pepper and maybe a drizzle of cream.