Recipe - Butternut Squash Soup With A Spicy Hint

Rich Warming Delicious 

Topped With Crumbled Feta Cheese. 

ready in 45 minutes 

* 1 butternut squash peeled deseeded chopped (approx 700g weight)

* 3 tbsp rapeseed oil 

* 2 onions chopped 

* 2 garlic gloves chopped

* 1/4 tsp dried chilli flakes 

* 1 tsp cumin seeds 

* 1/4 tsp ground coriander 

* 900ml hot light vegetable stock 

* 100ml creme fraiche 

* 4 tbsp chopped fresh coriander 

1/ preheat oven to 200c / 180c / Gas 6. place squash in large roasting tin and add 1 tbsp of the oil. Season well and roast for 30-40 minutes until tender and lightly charred. Set to one side. 

2/ Heat the remaining oil in a large pan, add onion cook gently for 15 mins till perfectly tender. Add the garlic chilli and cumin seeds and cook for 2 mins until fragrant. Stir in ground coriander and cook for another minute or so .

3/ Add the roasted butternut squash and vegetable stock, bring to the boil and simmer for 5 minutes. 

blend the soup with stick blender or whizz in batches in food processor.

return to pan, season to taste and stir in the creme fraiche and coriander. 

if you don't fancy it hot. cut down on the chillies.