2 tbsp olive oil
200g/7oz onion, finely sliced
500g frozen peas
salt and freshly ground black pepper
2 vegetable stock cubes
750ml/1¼ pint milk
1 lime, juice only
Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
Add the peas and continue to cook for further 2-3 minutes. Season to taste with salt and freshly ground black pepper.
Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.
Transfer to a blender and pulse until smooth.
Taste, and add more salt and pepper if required. Finish with a little lime juice.
Optional: top with pan fried pancetta cubes for a guilty pleasure Friday night starter!
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