Hearty, filling super soups.
Prep time 20 mins Cooking time 20 mins Serves 4 750g butternut squash, diced 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, chopped 1/2 tsp ground cumin 1/2 tsp ground coriander 1 litre chicken stock 200ml cream Goat’s cheese, to serve Pumpkin seeds and brown bread, to serve 1 Boil the butternut squash in a little water until soft. 2 Heat the oil in a large pan and cook the onion and garlic until glossy. Add the spices and stir through. 3 Add the stock and the butternut squash. Simmer for 10 minutes. 4 Remove the pan from the heat and blend the soup. 5 Return the pan to the heat, add the cream and gently warm through. Season to taste with salt and pepper and serve topped with crumbled goat’s cheese and pumpkin seeds.