Butternut squash soup recipe is a true winter warmer in every sense and is the perfect solution to a cold winters day.
Butternut squash is a winter squash and is in season in the UK from September through December, but because it freezes well this soup can be enjoyed all year round.
1lb-12oz(800g) Butternut Squash 14oz(400g) sweet potato 1 onion, sliced 1 garlic clove, chopped 1 tbsp of olive oil 1½ pints(30fl-oz) of chicken stock 1 cup (8 fl-oz) of low fat milk 1 tsp of thyme 1 tsp of marjoram Fresh sage, chopped Fresh parsley, for garnish Sea salt & Ground black pepper
Peal and de-seed the butternut squash and cut into large chunks, then peel the sweet potato and cut into equal sized dice.
Then take a saucepan preferably one with a thick bottom and place it over a low light. Add the tablespoon of olive oil and heat it through.
Sweat the onion & garlic over a low heat with the lid on for 5-6 minutes until soft. Remove the lid occasionally to check that the veg isn't colouring.
Add the butternut squash and sweet potato to the pan and sauté over a low heat with the lid on for 5 minutes.
Add the stock, marjoram, thyme and season well. Replace the lid and simmer for 10 minutes until the vegetables are tender, then add the milk and stir to combine.
Allow the soup to cool considerably for several minutes then carefully transfer it into a food processor in batches and blend very briefly in short pulses. Be careful not to over-blend the soup at this stage as you want a fairly rustic consistency.
Return the soup to a clean pan and add the chopped sage. Warm the soup through gently making sure it doesn't boil; alter the seasoning if required.
Then serve while hot with some toasted French bread and garnish with a little fresh parsley.
Safety advice:
It’s advisable to allow soup to cool considerably before blending it in a food processor. When the liquid has cooled for a few minutes
it can be blended in batches. It’s advisable not to fill the food processor above halfway when doing this.
Peal and de-seed the butternut squash and cut into large chunks, then peel the sweet potato and cut into equal sized dice. 
