Butternut Squash Soup

Serves 8

Ingredients

• 2 butternut squash (about 1400g to 1500g in total)
• 2 onions, finely chopped
• 2 cloves of garlic, finely chopped
• 4 tablespoons olive oil
• 2 litres chicken stock
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• Freshly ground black pepper
• Salt

Method

• Cut the butternut squash in half, remove the seeds, then peel and dice.
• Fry the onion in the olive oil for 2 – 3 minutes.
• Add the squash and fry for a further 2 – 3 minutes.
• Add the garlic and fry for a further 2 – 3 minutes.
• Transfer to a saucepan if necessary.
• Add the boiling stock.
• Add the spices and pepper.
• Bring back to the boil.
• Cover and simmer for about 20 minutes.

• Blend the soup in a food blender or with a hand blender.
• Check seasoning, adding salt and pepper if necessary.

Equipment

• Chopping board.
• Sharp knife.
• Deep frying pan with lid, or frying pan and large saucepan with lid.
• Utensil for frying, e.g. fish-slice
• Utensil for stirring, e.g. wooden spoon.
• Food blender or hand blender.
• Ladle for serving.