Winter Squash Soup
peeled, deseeded, and cut into chunks
salt & pepper
chopped to serve
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.