Ingredients
- 15 1/2 cups Butternut squash
- 1 teaspoon Paprika
- 1/8 teaspoon Chilli powder
- 1 tablespoon oil
- 2 Stock cubes
- 1 litre Water
- 1 cup Onion or leak diced
- 1 Clove garlic
- 1 teaspoon Cumin powder
Instructions
- Finely chop squash and leak. Place in a pan with 1 tablespoon of oil
- Add garlic, chilli, cumin, garlic and cover and cook on low heat for 5 minutes.
- Add water and stock cube and cook until squash is cooked and soft.
- With either a hand blender, food processor or liquidiser blend until smooth.
- Return to pan, heat the soup and serve with a baguette as a light lunch or as a starter.
