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Butternut Squash Soup

1/2 Butternut squash; peeled, deseeded and diced
1 tb Olive oil
1 Clove garlic; chopped
1/2 bn Spring onions; sliced
1 ts Chopped thyme leaves
1 Chilli; deseeded and finely chopped
1 1/2 pt Made-up chicken stock
Salt and pepper

Heat the oil in a large pan and add the squash and garlic. Saute for a few minutes, then add the spring onions, thyme and chilli.

Pour in the chicken stock and simmer gently until the squash is cooked, then season.

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