1) The document provides instructions for making butternut squash soup, including peeling and chopping 1 kg of butternut squash, 200g of onion, and 4 cloves of garlic. 2) The ingredients are cooked in olive oil with 1.5 liters of vegetable stock for 20 minutes, then blended until smooth. 3) The finished soup is seasoned with salt and pepper before being portioned into servings.

1. Butternut Squash Soup

2. Ingredients needed 1 large butternut squash (1kilo) 1 large onion (200g) 4 cloves of garlic 1.5 litres of vegetable stock Salt and freshly ground black pepper Olive oil Utensils needed Kettle Scales Vegetable peeler Sharp knife Chopping board Large saucepan Jug spoons

3. Wash handsusing antibacterial soap

4. Chop ingredients carefully Peel and chop the onion carefully Peel the cloves of garlic Crush garlic to release flavours Chop garlic

5. Preparation of Butternut Squash Peel, top and tail the butternut squash and cut in half Scoop out the seeds from the centre of the butternut squash, discard seeds or wash and toast as a tasty snack. Carefully chop the butternut squash into 2.5cm/1 inch square pieces

6. Cooking the ingredients and making the soup Make vegetable stock as per instructions Gather prepared ingredients Put a few drops of olive oil in the pan Put the onion and garlic in the pan to soften, if starts to burn use some of the vegetable stock, to cook Add chopped butternut squash Stir the ingredients then add in the vegetable stock

7. Cooking the ingredients and making the soup Add freshly ground salt and black pepper to the ingredients Cover and bring to the boil Turn down the heat and simmer for 20 minutes until cooked, then blend until smooth Add salt and black pepper to taste Portion into six portions Remaining portions can be frozen