Wednesday, 26 October 2011

Spicy Butternut Squash Soup

Spicy Butternut Squash Soup

2 tsp vegetable oil
1 butternut squash, peeled and cut into small cubes
1 small onion, finely chopped
1/2 tsp ground cumin
1 garlic clove, crushed
1 litre vegetable stock
1 tbsp double cream
small handful fresh coriander leaves, to garnish

Heat the oil in a large pan.
Add squash and onion, cover and gently fry for 10 minutes until softened and slightly coloured.
Add cumin and garlic and fry for 1 minute.
Pour in stock and bring to boil, the simmer for 15 minutes until squash is tender.

Blend until completely smooth and return to the pan to reheat. Check seasoning.

Serve garnished with a swirl of cream and some fresh coriander.