Butternut Squash Soup

A warming, satisfying soup, made using my mothers recipe

1 large butternut squash
1 medium onion
1 lb potatoes
1 3/4 pints vegetable stock
Knob of butter
Olive oil
salt and pepper to taste
Coriander leaves to garnish (optional)

• Chop the stalk and flower off the squash and peel. Cut in half, scoop out the seeds and cut into 1 inch cubes

• Peel and chop the onion and potatoes

• Place the butter and a little oil in a saucepan and melt on a low heat

• Add the onion and stir until softened, but not brown

• Add potatoes and stir well

• Add squash, stir well and then cover and cook for 10 minutes, stirring occasionally

• When potatoes have softened, add stock and simmer for 15 minutes or until vegetables are soft

• Blend to a puree and serve