Leek and Butternut Squash Soup

Ingredients

• salt and freshly milled black pepper
• 1½ tablespoons snipped chives
• 10 fl oz (275 ml) semi-skimmed milk
• 1½ pints (850 ml) vegetable stock (I used Marigold Swiss Vegetable Bouillon powder)
• 1 teaspoon butter
• 1 large onion, peeled (approx. 4oz/110g)
• 6 oz (175g) butternut squash (peeled weight)
• + 1 more ingredients
• • 4 large leeks (you need 1lb/450g, after trimming)

If you’re using the pristine-looking leeks from the supermarket, don’t be deceived: minute particles of sandy grit can lurk beneath the tightly clustered layers – so begin by trimming off the roots plus most of the very green part and the tough outer layers.

View full recipe at SpringPad