Step 1

Heat the oil in a large pan, add the onion and fry for a few minutes to soften but not colour.

Step 2

Add the butternut squash, potato, tomatoes, stock or water and chicken.

Step 3

Cover and simmer for 15 minutes until the vegetables are soft.

Step 4

Remove a ladelful of the chunky soup and reserve. Use a stick blender to whiz the rest of the soup together until it is really smooth. Return the chunky soup to the pan and serve.