Squash and beer mustard soup recipe

• 2 tbsp oil, for frying
• 1 onion, chopped
• 750 g (26.5oz) squash, diced
• 1 l (1.8pints) vegetable stock
• 125 ml (4.4fl oz) milk
• 125 ml (4.4fl oz) cream
• 2 tbsp beer mustard
• 2 tbsp chopped parsley

1. Heat the oil in a large saucepan.
2. Add the onion and fry for 8 mins on a gentle heat, stirring now and then.
3. Add the squash and stock.
4. Bring to the boil and simmer for 20-25 mins, until the squash is tender.
5. Blitz in a food processor or blender.
6. Return to the pan.
7. Add the milk and cream and reheat gently.
8. Stir in the mustard to taste and season with salt and pepper.
9. Serve with the chopped parsley to garnish.

oil, onion, l, milk, cream, beer mustard, parsley

Taken from www.lovefood.com/guide/recipes/44106/squash-and-beer-mustard-soup-recipe (may not work)