This delicious soup is warming and nourishing - great for autumn or winter.
I make a large pot of it to pop in the fridge or freezer and works for when I don't have time to cook a full meal.
You can adjust the spices depening on what you have in the cupboard.
Finely chop the onion and garlic. (I used red onion here - because that was what I had at home - any onion is fine)
Peel and chop the butternut squash
Heat the olive oil in a good size saucepan over medium heat, add the chopped onion and garlic and cook for 3-5 mins until softened
Add the spices - I tend to use whatever I have in the cupboard, a combination of cumin, coriander and tumeric are great - you can add chilli flakes if you would like a little more heat
Cook to release the aromas
Add the chopped squash to cover in the spice mixture
Add the stock and bring to the boil. Reduce to a simmer for 15-20 mins until the squash is softened
All the soup to cool, before using a hand blender to mix it all together. You can also transfer to a normal blender if you prefer - but make sure it's cool before you do this