Butternut Squash and Lime Soup

 Serves 15 175g servings if soup is being served as a starter. Serves 10 260g servings if Soup is being served as a main meal.

Ingredients

• 2 tbsp (0.03 litres) olive oil
• 50g butter
• 200g onion, thinly sliced
• 900g butternut squash, peeled and cut into 1cm dice
• 1 vegetable stock cube
• 750ml milk
• 750ml water
• salt and freshly ground black pepper
• 1 lime, juiced

Method

1. Heat the olive oil and the butter in a large saucepan, add the onion, cover and sweat for 3 - 4 minutes.

2. Add the butternut squash and continue to sauté for a further 2 - 3 minutes.

3. Add the remaining ingredients, except the lime juice, and bring to the boil.

4. Reduce to a simmer and cook for 6 minutes, or until the butternut squash is cooked.

4. Put the soup in a blender and whizz until smooth.

5. Adjust the seasoning to taste and finish with fresh lime juice.