Butternut squash soup

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 medium butternut squash (about 1kg whole), peeled, deseeded and chopped into 2cm pieces
• 750 ml vegetable stock (gluten-free as required)
• 2 tbsp pumpkin or washed and dried squash seeds
• 4 tbsp Greek yogurt or crème fraîche
• chives, chopped

Description

Heat the oil in a large saucepan and fry the onion with a pinch of salt for 10 minutes until translucent. Stir in the garlic and fry for a minute more until fragrant. Stir in the squash pieces, and cover with a lid. Cook for 5-8 minutes until just starting to soften, add the stock and bring to a simmer. Cook for 10-15 minutes, covered, until the squash is tender.