4 portions
• 1 kg chopped butternut
• 300 ml water
• 1 vegetable stock cube
• 250 ml milk
• salt and freshly ground black pepper to taste
• cream
Place the butternut, water and vegetable stock cube in a large saucepan. Bring to the boil. Cover the saucepan and simmer until the butternut is tender. Place in a blender and blend until smooth. Return the purée to the saucepan. Add milk and season with salt and pepper. Heat to boiling point. Serve with a splash of cream on top.