Step 1In a saucepan, melt the butter and sweat the diced onion and garlic.
Step 2Add the diced butternut squash and continue to sweat for another 5 minutes.
Step 3Add the made up vegetable stock and bring to a simmer.
Step 4Simmer for 15 minutes, purée in a liquidiser and season.
Step 5Pour into a soup bowl, add a dollop of soured cream and a sprinkle of chopped chives.
Step 6Serve with some nice bread of your choice.
- 30 g Country Range Set Soured Cream
- 25 g Country Range Butter
- ½ tsp Country Range Garlic Purée
- 250 ml Country Range Vegetable Bouillon (made up)
- ¼ butternut squash, diced
- 1 onion, diced
- 1 tsp chives, chopped
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