Ingredients:

2 tablespoon butter
1 tablespoon olive oil
1 large onion chopped
2 stalks celery chopped
1-2kg squash of your choice peeled, deseeded and cut into chunks
1 tablespoon honey
1.2ltrs chicken stock
Salt and Pepper to taste
Parsley (Fresh)

Method:

1. Melt the butter and oil in a large saucepan. Add the onions and celery, and gently cook until really soft – about 15 mins.
2. Add the squash and cook, stirring for 5 mins.
3. Add the honey and chicken stock, bring to a simmer and cook until the squash is tender.
4. Remove from heat and using a hand blender, blitz until smooth (adding a bit more stock or water if the soup is too thick). Season to taste with salt and pepper.
5. Reheat before serving, sprinkle with chopped parsley.

Don’t forget a drizzle of double cream, those crunchy croutons or warm bread!