Butternut Squash And Rocket Soup

Directions

1. Heat the butter in a saucepan then gently fry the onion and garlic for 34 min.
2. Cut the squash in half horizontally at the point where it narrows then peel each half and chop the slender half into chunks.
3. Slice the bottom in two then gouge out and throw away the seeds.
4. Chop the flesh.
5. Add in to the pan and stir well.
6. Cook for about 3 min then add in half the rocket and all the warm stock.
7. Season then bring slowly to the boil.
8. Cover and simmer for about 20 min till the squash is tender.
9. Next tip into a liquidiser and blend till smooth.
10. Return to the pan add in the remaining rocket leaves and stir.
11. Taste for seasoning and leave for 1 minute for the rocket to heat through: it should wilt rather than cook.
12. Serve warm.
13. This is made even more delicious by the addition of some grated farmhouse chedder sprinkled over just before serving.
14. Serves 4