We had a bit of a dodgy lunch yesterday, so for the evening meal we wanted something simple and soothing. We had a butternut squash in the fridge so I looked up some soup recipes. This is what I ended up with:
1 medium size butternut squash, diced
1 large potato, diced
1/2 onion, finely chopped
1 clove of garlic, very finely chopped
Dill (either fresh or dried-I used dried)
Vegetable stock or good old water
In a large saucepan firstly sauté the garlic and onions in olive oil. Toss in the squash, potato and dill and turn for about 1 minute until they are coated with oil. Add your vegetable stock (or water) and salt and allow to boil for about 20 minutes, or until squash and potato are soft. Use a hand blender to blitz the ingredients, getting a nicely thick soup. Serve. If you have fresh coriander, chop some and sprinkle it over your plate. We had this with rye sour dough bread, worked a treat.