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Ingredients
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 2.5 lb winter squash peeled, deseeded, and cut into chunks
- 1 Tbsp honey
- 5 cups chicken stock
- salt & pepper to taste
- fresh parsely chopped to serve
Ingredients
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Instructions
- Melt the butter and oil in a large saucepan. Add the onions and celery and gently cook until really soft – about 15 minutes.
- Add the squash and cook, stirring for 5 minutes
- Add the honey and chicken stock, bring to a simmer, and cook until the squash is tender.
- Remove from heat and, using a hand blender, purée until smooth, adding a bit more stock or water if the soup is too thick.
- Season to taste with salt and pepper. Reheat before serving, sprinkled with chopped parsley.
