Ingredients:
 
1 tbsp butter
4½ oz leeks, sliced
6½ oz round steak, diced
1 tbsp flour
4 mushrooms, sliced
1 lb butternut squash, peeled and diced
9fl oz water
½ tsp dried garlic
1 tbsp chopped parsley
Juice from 1 orange
 
Directions:

Melt the butter in a large pan, add leeks and gently cook for 3 minutes.
 
Add beef and flour and cook for a minute or two, stirring all the time.
 
Add mushrooms and cook, stirring, for another minute or two.
 
Transfer the mixture into a pressure cooker and add the butternut squash, water, dried garlic, parsley and orange juice. Cover and cook for an hour until the meat is tender.
 
If you don’t have a pressure cooker, you will have to stew the mixture for an extra 30-60 minutes. You might have to add more water during the cooking time so that it doesn’t dry out.
 
When everything is cooked and tender, transfer to a food processor and purée to a desired consistency.