Peel and chop the butternut squash into chunks ensuring you remove the seeds. Then peel and chop the onions and garlic.

Heat some oil in a pan then add the onions and garlic. Stir this for 5 minutes ensuring the mixture doesn’t burn.

Now prepare the stock cube by crumbling it and adding 400ml of boiling water.

Add the butternut squash and stock to the pan. Top up with boiling water to ensure the butternut squash is just covered. Bring to the boil and leave to simmer for 15 minutes.

Now stir the mixture and remove from the heat. Spoon out the mixture into a blender trying to retain as much stock as possible in the saucepan. Blend the mixture into a puree. Now add as much stock as you like in order to create your desired consistency.

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