Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 900 grams of butternut squash into 1-inch cubes and thinly slice 1 large leek.

2. 2

   In a large pot, melt 30 grams of unsalted butter over medium heat, then add the diced butternut squash and sliced leek, cooking for 8 minutes until softened.

3. 3

   Pour in 700 ml of full-fat milk and 240 ml of chicken or vegetable stock, bring the mixture to a gentle simmer, and cook for 15 minutes, or until the squash is tender.

4. 4

   Gently place 450 grams of finnan haddie into the simmering liquid and cook for 8-10 minutes, or until the fish flakes easily.

5. 5

   Remove the finnan haddie, flake it into large pieces, and stir 50 grams of rolled oats into the soup, continuing to simmer for 5 minutes until the oats soften and the soup slightly thickens.

6. 6

   Return the flaked fish to the pot, stir in 1 tsp of salt and 0.5 tsp of black pepper, and gently heat through for 2 minutes, then garnish with 15 grams of chopped fresh parsley before serving.