Butternut Squash Soup

Ingredients

 * 2 tablespoons olive oil
 * 1 large Onion, diced
 * 675g/1-1/2 lb Butternut Squash, peeled and diced
 * 300ml/10fl.oz. Milk
 * 600ml/20fl.oz. Strong Vegetable Stock (Chicken stock can also be used)
 * Salt and Black Pepper
 * Freshly grated nutmeg

Directions
5. Return to the saucepan, add the nutmeg and heat through. Serve hot.
 * Heat the oil in a large saucepan add the onion and sauté over a medium heat until softened, turning from time to time.
 * Add the squash and continue to sauté, over a medium heat for about 5 minutes, turning a couple of times.
 * 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.
 * Allow to cool slightly then transfer to a blender or food processor and process until smooth.