• 85g Butternut squash, peeled and cubed
  • 15g Butter
  • 30g Onion, finely chopped
  • 15g Plain flour
  • 150ml Milk
  • 50ml Very low salt vegetable stock
  • 100g Cod fillet, skinned and cut into small cubes
  • 30g Parmesan cheese, grated


  • STEP 1

    Steam the squash for seven minutes until tender.

  • STEP 2

    Melt the butter in a saucepan and sauté the onion for 3 to 4 minutes until softened. Stir in the flour and cook for a further minute.

  • STEP 3

    Gradually blend in the milk and stock, bring to the boil and simmer for one minute.

  • STEP 4

    Add the steamed squash and chunks of cod and cook for 3 minutes. Stir in the grated cheese and blend to a purée.

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