Simple Butternut Squash Soup Recipe

Directions:

1. Over a medium heat, add a dash of oil and sauté the onion for 4-5 minutes, or until it starts to clear.
2. Add the garlic and chillies, and continue to sauté for 2 minutes.
3. Add the Butternut Squash, and sauté for a further 3 minutes. Get the kettle boiling.
4. Add the water and crumble in the stock cube.
5. Over the medium heat, this should come back to the boil fairly quickly. Reduce the heat to leave it gently simmering. Partially cover, and leave to cook for 15-20 minutes (until the squash is soft), stirring occasionally.
6. When cooked, take off the heat and blend.
7. Add a good whack of freshly ground black pepper, and a touch of salt to taste.
8. Serve! I feel it's good enough like this, but some like it creamier. You can add a dash of cream or yoghurt at this point and, if you fancy it, dress it with the watercress (I think the peppery taste compliments the mellow squash nicely). Mmmm.