[isabellasmum]

I've made loads of versions of butternut squash soup and this was far and away the nicest. The cumin added a lovely warm flavour and it's not too spicy. Isabella scoffed the lot and Daddy declared it yummy and took leftovers to work today.

Ingredients

1 Butternut squash peeled and diced
2 Sweet Potatoes peeled and diced
2 Carrots peeled and diced
1 onion peeled and diced
1 red chilli deseeded and finely chopped optional (does make it very hot)
2 cloves garlic finely chopped
1 tsp garam masala
1 tsp cumin
Chicken stock to cover (or water!)
a little sunflower oil

Method

Heat the sunflower oil in a pan and saute the onion and garlic for a few minutes. Add the chilli and the veggies and cook uncovered for another few minutes. Stir in the spices and pour over enough stock to cover everything.

Bring to the boil then simmer for 25-30 mins ish or until the veggies are tender. I removed some of the liquid before blitzing with a hand blender so it wasn't too runny.

We had this for dinner last night with some of those little seeded rolls you finish off in the oven yourself mmm.