2 tablespoon butter
1 tablespoon olive oil
1 large onion chopped
2 stalks celery chopped
2.5 pounds winter squash peeled, deseeded and cut into chunks
1 tablespoon honey
5 cups chicken stock
Salt and Pepper to taste
Parsley (Fresh) chopped to serve (optional)
Melt the butter and oil in a large saucepan. Add the onions and celery, and gently cook until really soft – about 15 mins.
Add the squash and cook, stirring for 5 mins.
Add the honey and chicken stock, bring to a simmer and cook until the squash is tender.
Remove from heat and using a hand blender, blitz until smooth (adding a bit more stock or water if the soup is too thick).
Season to taste with salt and pepper. Reheat before serving, sprinkle with chopped parsley.
Source: "Erren's Kitchen" https://www.errenskitchen.com/winter-squash-soup/