• Ingredients:

    1kg of butternut squash

    1 large onion

    200g of butter

    1l of water

    700ml of milk, or as much as needed, warmed


    1 pinch of cayenne pepper


    Peel the butternut squash, cut in half lengthways and scrape the seeds out. Slice the squash with a mandoline as thinly as possible

    Peel the onion, cut in half and slice as thinly as possible

    In a pan large enough to hold all of the ingredients, melt 150g of the butter over a low heat, being careful not to let the butter burn. Add the onion and butternut squash and sweat off over a low heat for 10 minutes

    Increase the heat, add the water and simmer for 30 minutes, or until the vegetables are completely soft

    Remove from the heat and liquidise the soup. Pass through a fine sieve, then stir in enough milk to obtain a silky-smooth consistency. Be careful that you do not add too much milk, or the flavour will be diluted

    To finish the soup, whisk in the rest of the butter, check the seasoning and stir in a dash of cayenne pepper. Serve immediately