Butternut and Spring Onion Soup - Chopped chunks of butternut, half a bunch of spring onions, two pots of gel stock pots, 3-5 whole cloves of garlic, 10-12 green pepper corns, salt, pepper - bring to boil, then turn down and simmer until soft. Allow to cool. In a separate pan fry a handful of thinly sliced butternut pieces in some olive oil to get a roasted flavour. Once cool, liquify in a liquidisers/blender. Enjoy with a drop of cream and it bread roll.