Best Ever Pumpkin Or Butternut Squash Soup - cooking recipe

Ingredients

1 fresh pumpkin, seeded and diced or 4 butternut squash, peeled seeded and diced
4 potatoes, peeled
1 onion, sliced
1 teaspoon crushed garlic
2 teaspoons dried oregano
water, to cover
120 ml single cream (optional)

Preparation

Saute the sliced onion and crushed garlic in a little olive oil.
Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
Add the oregano and cover the pot with a lid that allows steam to escape.
Boil until the pumpkin/butternut squash and potatoes are soft.
Either mash the vegetables for a chunky soup or blend for a smooth soup.
At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.