Butternut Squash Soup

I thought about trying to make this some kind of weekly feature- Food Thursday maybe- but let's be honest, I absolutely suck at regular features. But as I said a few weeks ago, I want to include a few more different features including food, makeup and some free writing. So, here's some food!

I love soup. I really, really love soup. My friend Bri and I once decided we could live on salad and soup. I would definitely be okay with that. There is nothing more fulling, satisfying and healthy than a good bowl of soup on a cold day. While I am a big fan of those cartons and chilled containers of soup you can buy at the supermarket, it's much more satisfying to make your own. This recipe is super-quick, super-easy and it's absolutely delicious. Plus once you've bought the squash, the rest of the ingredients are store cupboard staples. I've adapted this recipe ever so slightly from The Vegetarian Student Cookbook.
Ingredients One butternut squash (I usually use one medium sized one- the recipe suggests about 875g of squash) Oil for frying (I use frylight) 2 onions 1 garlic clove 1 litre vegetable stock salt and peppper
Method 1. Cut the squash in half. Cut off the head and remove the seeds. Peel off the skin and cut into cubes. (This is kinda tricky, I'm not gonna lie. I always have a bit of a battle cutting it up and peeling it. Don't worry about any bits of extra skin. I never do.) 2. Spray a large, deep pan with fry light (or a few drops of olive oil). Add the onion, garlic and squash and fry for 5 minutes. Add the stock, bring to the boil and simmer for 15 minutes. 3. Blend the soup. I have a hand-held blender so I just use that in the pan, but if you have a food processor or blender, just pour it in and blend. Season with salt and pepper to taste. 4. Pour into bowls and enjoy!
This recipe serves four, but freezes and reheats well.