Spring onions with butternut (and potatoes and the odd optional anchiovy).
Those who were wondering about the butternut pumkin photo in an earlier recipe, the butternut pumpkin is used here.
A butternut (Photo 2)
Four smallish/small-medium potatoes
Spring onions 5
Optional: some walnut peices 'or' Parmesan
It is your choice but i wasn't too keen on the toughness of butternut skins when trying to eat them so you would have to decide if blending whether to de-seed them and simply chop them or to remove some or all of the skin.
Cut the butternut in half and de- seed with a spoon (photo 2). Then remove as much of the skin from the butternut as you think you can abide or tolerate to taste or enjoy depending on your own individual taste. Cut the butternut into smaller pieces and blitz in a blender or a liquidiser then carefully pour the butternut solution into the water. A potato peeler is good for removing the skin from the butternut effectively.