So, this is a simple way of making a tasty soup, the easy way.
Stab the butternut squash with a fork all over
|Stabbed with a fork|
This should enable you to be able to peel and chop it with ease (although a little messy). You will also need to remove the seeds and the fibrous bits with a spoon. The chunks should be about an inch square, but it doesn't need to be precise.
Add 2 pints/1.2 litres of vegetable or chicken stock and bring to the boil.
Reduce the heat and simmer for 30 minutes, stirring occassionally.
Remove from the stove and carefully using a hand held blender, blitz the soup well, until smooth and creamy.
Check the seasoning, you may need to add extra pepper (there is usuallly enough salt from the stock).