Step 1

Heat the oil and butter in a large pan over a medium heat.

Step 2

Add the onion, leek and garlic and soften for 5 minutes, stirring occasionally.

Step 3

Add the butternut squash and fry for another 5 minutes (or until onions and leeks softened), stirring again.

Step 4

Add the stock and pepper and bring to the boil.

Step 5

Lower the heat and simmer for 15 minutes under a lid.

Step 6

Add the spinach leaves, replace the lid and allow to wilt (about 5 minutes).

Step 7

Blend the soup and serve garnished with onion salad crispies.