In my rush to get started I didn’t think of taking a picture of the squash before chopping it up. So the fine specimen above is courtesy of Wikipedia.
Onion, 1, medium sized, chopped
Garlic, 2 cloves finely chopped
Butternut Squash, diced
Celery, 3 stalks, chopped
Vegetable Broth, 1 litre
Knob of Butter
Salt & Pepper
Rosemary & Thyme
Fry the garlic and onion till soft, add the herbs and fry for a bit longer. Throw in the celery, then the butternut squash and fry for a further ten minutes or so. Slowly add the broth, season, cover and cook for about 20 minutes.
I went for ‘rustic’ this time and just served it as it was with some fresh parsley. Alternatively, it could be blended then served with a dash of cream.