Butternut squash and lime soup

This quick, simple and healthy soup makes a perfect lunch – just add bread and butter. It freezes brilliantly too.

Ingredients

• 2 tbsp olive oil
• 50g/1¾oz butter
• 200g/7oz onion, finely sliced
• 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes
• salt and freshly ground black pepper
• 2 vegetable stock cubes
• 750ml/1¼ pint milk
• 1 lime, juice only

Preparation method

1. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
2. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.
3. Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.
4. Transfer to a blender and pulse until smooth.
5. Taste, and add more salt and pepper if required. Finish with a little lime juice.

Required techniques

• Learning to chop: slicing an onion