Butternut Squash Soup

When it comes to feeding the kids veg - I can't seem to go wrong with a soup. This is one of there favourites!

I love soup. I don't think it should be just a forgotten about starter - it should be the main attraction. And with the weather getting foggy, nasty and cold, there's nothing like a bowl of bright butternut squash soup to make everything better!

Two teaspoons of nut butter brings out the nuttiness of the squash.

Ingredients:

1 onion, chopped

2 sticks of celery, chopped

1 butternut squash, diced into inch pieces

2 cloves of garlic, chopped

half a red chilli, chopped

1½ litres of vegetable or chicken stock

2 teaspoons crunchy peanut butter

toasted sunflower and pumpkin seeds

HOW TO MAKE:

Firstly, prepare all the veg. Start by frying the onion in a little olive oil and butter. Once the onion is translucent, add the celery and fry for another couple of minutes. Add the squash, garlic and chilli and sauté for 5 minutes. Now add the stock and season. Simmer until the vegetables are tender. Add the peanut butter just before you blend the soup. Serve with the sunflower and pumpkin seeds scattered on top and some crusty bread.