Butternut Squash Soup

2 generous portions 

• 2 tbsp olive oil
• 1 onion chopped finely 
• 1 leek sliced 
• 1 garlic clove crushed
• 1 small butternut squash peeled remove seeds and cubed
• 600ml vegetable stock 
• Sprinkle of salt
• 1 tsp Maca powder (optional)

1)gently heat the oil and the onion, leek and garlic and sprinkle with salt then fry until softened 

2)add the butternut squash and stir in, cook for 5-10 mins then ad the vegetable stock 

3)stir in the Maca powder, bring to the boil then turn down and simmer for 15-20 mins until the squash has softened 

4)remove from the heat and blend until smooth. Return to the pan and when ready to eat warm through and season with salt and pepper to taste