Prep time: 10m
Cooking time: 50m
Calories: 170 kcal
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Lovely soup to have with some pitta bread. It is quite a thick winter soup
2tbsp Olive oil
1 Sprig of Rosemary
2 Bay leaves
3 Garlic cloves, crushed
½ Medium chilli
1 Medium butternut squash, peeled and cubed
2 Carrots, chopped
1 Large potato, peeled and cubed
2 Celery sticks, chopped
1 medium onion, chopped
Pinch cumin seeds
½ tsp chilli powder
2 Pints vegetable stock
Heat the oil in a large saucepan and add the garlic, chilli, paprika, bay leaves, rosemary and cumin seeds and fry for 30 seconds to release flavour.
Add all the remaining ingredients except the stock.
Fry the vegetable and spice mix for 2 minutes or until fully mixed.
Add the stock, lower the heat and allow the soup to simmer for about 50 mins.
Remove from the heat and allow to cool slightly.
Blend the soup with a hand blender until smooth.
Serve sprinkles with a good helping of black pepper and a hunk of crusty bread.
This is a mildly hot dish you can omit the chilli (although I advise putting in the chilli powder just for the flavour) or add a little extra