Ingredients Edit

Directions Edit

  1. Heat the oil in a large saucepan add the onion and sauté over a medium heat until softened, turning from time to time.
  2. Add the squash and continue to sauté, over a medium heat for about 5 minutes, turning a couple of times.
  3. Add the milk, stock, salt and pepper, stir well and bring almost to the boil. Reduce the heat, partially cover and simmer for 20 minutes.
  4. Allow to cool slightly then transfer to a blender or food processor and process until smooth.
  5. Return to the saucepan, add the nutmeg and heat through. Serve hot.

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