Before chopping your ingredients, first put a pot of water to boil, on medium heat. Add a small amount of salt.

Carefully peel and chop the potatoes, carrots and butternut squash and place them into the boiling water. Keep on medium heat.

Place lid over pot. Do not cover completely, leave a small gap if possible.

In the meanwhile, clean up your mess 😉

Chop up the onion. I had to run to the bathroom twice in the process to wash my eyes 😭

And add to pot. Once, in my case, you have recovered ☺

This step is optional, as you may not have left over chicken from the day before. However, as the chicken gives the soup extra added flavour, I'd suggest waiting until you do. You do not need a lot.

Add few pieces to the pot. Note: If you decide not to add chicken, don't worry it will still taste great!

Add chicken seasoning. You should be able to get this at any Caribbean store. However, I got this from Tesco, from the world foods aisle. Add a generous amount to pot.

Add 2 Maggi cubes to pot. If you cannot get your hands on these Oxo cubes work just as well.

Stir, and then cover (not completely). Keep on medium heat. Check every so often to ensure that the potatoes, carrots, and butternut squash aren't becoming too soft. Once cooked, turn heat off.

As I used a small hand held blender, I had to get another pot ready. However, if you have a big enough blender you may not have to do this.

Add to blender. You need to add the water from the pot, as the water will contain most of the flavour, and also the soup will be way too thick without it.

And blend. Make sure everything is blended and that there are no chunky bits. It should be smooth and creamy.

Poor back into pot.

Once all contents is back into the pot, place the soup on a low heat and stir for a minute or 2.

Serve, and add cream if desired. And enjoy.