Butternut Squash, Leek And Onion Soup - cooking recipe

Ingredients

1/2 butternut squash (peeled and chopped into small chunks)
2 small onions (roughly chopped)
4 leeks (roughly chopped)
1 red chili pepper (deseeded and chopped finely)
sea salt
black pepper
400 ml chicken stock
400 ml milk (can be semi-skimmed)
20 g butter or 20 g margarine
4 tablespoons cream, for serving

Preparation

Boil butternut squash in salty water for approximately 10 mins, or until soft.
Melt butter in a large pot and add leeks and onions. Season with salt and pepper. Leave to sweat for approximately 15 minutes.
Add softened butternut squash and chilli. Leave to cook for 1 minute.
Add chicken stock and milk and bring to a gentle simmer. Leave to cook for 20 minutes.
Leave to cool for a couple of minutes then pour the mix into a food processor. It should have a creamy texture.
Add the cream before serving.