A Soup To Match The Season

This delicious soup is one to match the changing of the seasons and it is as vibrant as the autumn leaves of a classic oak tree. It is a delicious butternut squash soup which is perfect for a gloomy autumn day tucked up by the fire. This recipe is a classic soup with a little spicy twist, perfect to be paired with slices of toasted sourdough.

Ingredients:

- 1 garlic clove

- 1 onion

- 1 tsp cumin seeds

- 1 small red chilli

- 3 large butternut squashes

- 800ml of vegetable stock

- handful of chopped coriander

Method:

1. Heat olive oil in a large pan and add one crushed garlic clove and one diced onion and cooked until soft. Whilst this is cooking peel and remove the seeds from the butternut squashes and dice into small chunks.

2. Finely slice the red chilli and remove the seeds then add to the onion and garlic in a pan. Add the cumin seeds and cook for 5 minutes until you can smell the flavours from the spices.

3. Add the butternut squashes and stir in the pan for 5 minutes so they get a good coating of all the spices and flavours. Finally add the vegetable stock and simmer for 40 minutes or until the butternut squash is soft.

4. Once the soup has simmered and the butternut squash is soft blend the soup until its smooth and check the flavour and add a pinch of salt and pepper if need. When serving sprinkle with coriander and optionally a dash of cream can be added on top.