Butternut Squash with Lime and Cheese, Soup

Peel and de-seed the Butternut Squash with a spoon.

Slice and dice into cubes. Add to a large pot with the Butter and Olive Oil.

Peel, slice and dice the Onions, add to the pot. Start to cook slowly, stirring often.

Once the Onions are soft, add the Stock, Milk and 1/2 tub of Parmesan Cheese. Mix well. Bring to the bubble, then turn down to a simmer.

Simmer, stirring often until all the vegetables are cooked and soft, about 20-30 minutes.

Check the taste after adding about 3/4 the Lime juice, add more to taste, with a little Salt and Pepper.

Blitz in a blender, or use a hand- held version. (If You don’t have a mixer, use a potato masher) until it’s smooth and creamy. Can be frozen once cooled down, for up to 6 months. Enjoy, and please,Cook-Snap!