SPICY SQUASH SOUP WITH CARROT-TOP PESTO

Cook’s tip: “Roasting the squash in the skin adds caramelised flavour, while the flesh thickens the soup and gives it body without you having to blend it. The coconut yoghurt makes this recipe dairy free.”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 1 hour

butternut or pumpkin 1 x 800 g cinnamon sticks 2

Woolworths garam masala 2T yellow mustard seeds 1T chilli flakes 1T