Butternut Squash Soup

Ingredients:

1. 1 knob of butter 
2. 1 tbsp olive oil
3. 1 onion, diced
4. 1 clove of garlic, crushed
5. 1 medium carrot, chopped
6. 1 stalk celery, sliced
7. 400g butternut squash cubed
8. 600ml chicken stock in boiling water
9. Sea salt and freshly ground black pepper
to season

**Prepare all ingredients before beginning.

Method:

1. Set the time on the Soup Maker to 25 minutes
and turn on High.
2. Add butter and the olive oil to heat and immediately
follow with the onion and garlic, leave for 60 – 90
seconds until steaming using the stir button 2 or 3
times.
3. Add the carrots and celery, cover and sweat for 2
minutes.
4. Remove the lid and add the butternut squash and stock
mixture. Replace the lid and bring to a vigorous boil,
hold the boil for 2 minutes and then set the Soup Maker
to Simmer for the remainder of the cycle. Use the stir
button once or twice to ensure even cooking.
5. Add seasoning to taste and blend on setting 2.
Serving suggestion: For a thicker soup add 1 or 2
chopped medium potatoes and decrease the volume
of stock so that the liquid level remains at the 1400ml
mark. For a spicier soup add a pinch of cayenne
pepper.