Butternut squash & tarragon soup

6 tbsp	Butter
6 medium	Onions (finely chopped)
3	Leeks (finely sliced)
1 head	Celery (finely sliced)
6 cloves	Garlic (crushed)
1 knob	Ginger (finely chopped)
1.5 kg	Butternut squash (peeled, seeded & diced)
450 ml	Fresh orange juice
3 lt	veg stock (hot)
375 ml	Double cream
1 bunch	Tarragon (chopped)
1	Lemon (juice)

Method

1.     Melt the butter in a heavy-bottomed saucepan & add the onions, garlic, leek, celery & ginger.

2.     Cover with a lid & sweat down until thoroughly cooked.

3.     Add the squash & fruit juices, lightly season & cook gently for about 25 mins.

4.     Pour in the stock, bring to the boil & then simmer for about 10 mins.

5.      Add the cream & tarragon & simmer for a further 5 mins.

Liquidise in a blender & then pass through a sieve & adjust the seasoning