Carrot & Butternut Squash Soup

Ingredients

25g butter1tablespoon olive oil1 onion peeled & chopped
6 carrots peeled & chopped1 large potato peeled & chopped
1 butternut squash - peeled, deseeded & chopped
1 garlic clove
Approx 1 litre vegetable/chicken stock

Method
1. Peel & Chop vegetables, make sure they are roughly the same size.
2. Melt the butter with oil in a large pan on a medium heat.
3. Add the onions and continue cooking until the onions are transluscent, add carrots and garlic, then srir well with a wooden spoon.
4. Add the potato and continue to cook for a few minutes more, taking care to stir the vegetable mixture to avoid any burning.
5. Add the butternut squash and further cook the mixture for 4-5 minutes more. Stir the mixture often, this will help them from sticking to the pan.
6. Pour in the stock to cover the vegetables. Stir well, turn up the heat to high and bring the mixture to the boil.
7. Once the mixture is boiling reduce the heat, place a lid on the pan and reduce the heat so the soup begins to simmer gently for approx 15-20 minutes or until all the vegetables are soft.
8. Once the vegetables are cooked let the mixture cool for a few minutes. Use a hand blender or food processor and carefully puree the soup until it is smooth.
9. Season to taste with a little salt & pepper.
10. Serve hot and enjoy!