Butternut Squash Soup

Ingredients

 * 2 tablespoons olive oil
 * 1 large onion, diced
 * 675 g / 1½ lb butternut squash, peeled and diced
 * 300 ml / 10 fl.oz milk
 * 600 ml / 20 fl.oz strong vegetable stock (chicken stock can also be used)
 * salt and black pepper
 * freshly grated nutmeg

Directions

 * 1) Heat the oil in a large saucepan add the onion and sauté over a medium heat until softened, turning from time to time.
 * 2) Add the squash and continue to sauté, over a medium heat for about 5 minutes, turning a couple of times.
 * 3) Add the milk, stock, salt and pepper, stir well and bring almost to the boil. Reduce the heat, partially cover and simmer for 20 minutes.
 * 4) Allow to cool slightly then transfer to a blender or food processor and process until smooth.
 * 5) Return to the saucepan, add the nutmeg and heat through. Serve hot.