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Squash & potato soup

  • 250g + Squash
  • 150 g new potatoes
  • 1 tablespoon olive oil
  • 50g butter
  • 1 small red onion peeled and chopped.
  • 1 clove garlic peeled and sliced thinly
  • 2 sprigs fresh marjoram
  • 1 dried chilli
  • sea salt and freshly ground black pepper
  • ½ litre chicken stock

Heat the oil and butter in a saucepan and saute the onion until soft. Stir in the garlic, marjoram, squash and potato. Season with salt and pepper and cook for a few minutes. Add enough stock to just cover the vegetables, and simmer until the squash is tender (20-25 minutes). You may need to add more stock.

Strain about a third of the stock and set it aside. Put the rest of the soup in a food processor and blend. The mixture should be very thick. Return to the pan and add the stock you removed. Serve with parmesan and fresh crusty bread.

Note: You can add more squash dependent on the quantity you get in your box!