Winter Soups Part 2 – Butternut Squash, Carrot and Cumin
1/2 a large butternut squash, 2 large carrots, onion, chill, garlic, ginger, cumin, coriander, S+P and veg stock.
Soften the onion, ginger, chilli, garlic in a pan. Add cumin and coriander and cook for a further 3 minutes. Add the chopped carrot and butternut squash, S+P. Cover with veg stock and boil until the veg us soft. Blend until smooth.
I added a cheeky bit of extra mature west country cheddar to mine.