Ingredients
2 Tablespoons Butter
1 Large Onion finely chopped
1 Medium/Large Butternut,chopped into chunks
1 Large potato, chopped into chunks
1 Litre of either water/chicken stock/vegetable stock
1 Teaspoon Paprika
Salt and ground black pepper to taste
Chives/Parsely(if available) chopped/whole for garnish
1⁄2 cup cream(optional)

Method:
Melt butter in a pot large enough for all the ingredients, add the onions and cook over medium heat for about 5 minutes, until soft. Add the butternut, potatoes, paprika, and mix through well, then, and the water/stock. Bring to boil and cook covered over low heat until the vegetables are soft but still holding its shape. Scoop out the softened vegetables and add into a food processor/blender, using some of the liquid from above *(the more liquid added to processor/blender, the thinner the soup consistency at the end). Process this until smooth. Return the soup to the pot and stir in a little cream,if using,*(just as good without any. Season with salt and pepper according to taste. Reheat gently! stir in chopped chives/parsley just before serving (Also good without any, if not available), Serve hot with a side Dinner Roll or Croutons.