Soup

Spiced butternut squash soup

1 butternut
4 or 5 carrots
Crushed Chilli
Cumin seeds
1pt Chicken stock
Olive oil
Sea salt

Chop the butternut squash and carrot; sprinkle over cumin seeds and crushed chilli, then drizzle with olive oil and season well. Roast in the oven for about an hour at 200C until the carrots are soft. Transfer to a pan and add the chicken stock and maybe a little water to cover the veg - simmer for 20mins or so, then blitz with the hand blender until smooth. Pass through a sieve to remove the fibrous and seed bits.

We freeze it like this, but when we come to serve it, we add a splash of milk or cream

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