Spicy Butternut Squash Soup

1 butternut squash (about 2 lb in weight)

1 large onion

1 large potato

1 tablespoon sunflower oil

1 litre vegetable stock

1 teaspoon each of ground coriander

ground cumin

ground tumeric

half teaspoon hot chilli powder (or to taste)

1 tablespoon single cream per serving (optional)

chopped coriander for serving

1. Peel the butternut squash and potato then cut into smallish cubes.
2. Chop the onion quite finely and heat the oil in a wok or large pan then add the onion and soften until translucent.
3. Add the onion and potatoes to the pan and cook for a further 5 minutes, stirring occasionally.
4. Sprinkle over the spices and the chilli powder then add the stock with some salt and freshly ground black pepper.
5. Cover and simmer for about thirty minutes until all the vegetables are tender.
6. Taste and adjust seasoning if necessary then blend until smooth.
7. Ladle into serving bowls then add a tablespoon of single cream (if liked) and swirl around then sprinkle on some freshly chopped coriander or flat leaf parsley.
   

Pumpkin can be used instead of the butternut squash. I didn't have single cream so tried a dessert spoon of low fat creme fraiche but found I could't swirl this for the photograph! I also found out that you can't really sprinkle frozen herbs and that explains why there appear to be large flies floating on top of the soup in the picture:) However, the soup was delicious.

Serves 4