1 medium onion, finely sliced
500ml vegetable stock, or chicken stock
1 slice butternut squash, 2cm width. Peeled and diced
- Heat a tablespoon of oil or fat from a roast in a small saucepan and fry the onion slowly until deep golden brown.
- Add the stock, squash, meat juices and any sticky bits scraped from the roasting tin and bring to the boil.
- Simmer until the squash is tender, then use a hand blender or food processor to blitz until smooth.