1 large white onion roughly diced
3 courgettes, roughly sliced
1 small butternut squash or a large chunk of pumpkin, peeled with seeds removed and diced
3 chicken stock cubes
Boiling water, around 1.5 litres
Salt and pepper
Put the onion and pumpkin in a pan (Le Creuset is big enough) and add the stock cubes and enough boiling water to cover the veg plus a few heavy handed grinds of black pepper. Stir to break down the stock cubes and bring to the boil. Add a lid and simmer until the pumpkin is nearly cooked (about 20 mins).
Add the courgette and some more water if there is not much left and replace the lid. Cook until everything is soft, about 5-10 minutes depending how big the courgette slices were.
Turn off the heat and using a stick blender blend the soup until it is all smooth. If it is too thick add some more hot water and blend again to mix well. Check the seasoning and add more salt and pepper and blitz one more time with the blender before serving.