Parsnip and Butternut Squash Soup

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Brrrr! Its winter and its cold!  And its the weather for soups. So what have  I got for a soup today. Aaahhh, after some rummaging I found some parsnip, half a butternut squash and some potatoes. Great! Here’s what I had for lunch today.

Ingredients:

2 small potatoes (peeled and finely diced)

half a butternut squash (peeled and finely diced)

1 small parsnip (peeled and finely diced)

1 onion (peeled and finely chopped)

2 outer stalks from a celery (trimmed and finely chopped)

11/2 pint of  chicken stock

2 tbsp of milk

a large knob of butter

salt and pepper

SERVES 4

In a deep saucepan, melt the butter. Add the onion and stir until soft. Next add all the vegetables, stir and let them sweat for a few minutes. Add the chicken stock, bring to boil and cover. Season with salt and pepper. Let it simmer gently for 20 minutes until the vegetables are tender. Take the pan off the heat and blend the soup until smooth using a hand-held blender.  Put the pan back to heat and  add the milk. Check seasoning again.

Serve with buttered toast or, better still if you have it, buttered warm crusted roll.

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