Spicy Butternut Squash Soup

[John Thomson]

Ingredients

2 tbsp olive oil
sprig of rosemary
2 bay leaves
3 garlic cloves crushed
1/2 medium chilli
1 medium butternut squash, peeled and cubed
2 carrots, chopped
1 large potato, peeled and cubed
2 celery sticks
1 medium onion, chopped
pinch cumin seeds
1/2 tsp chilli powder
pinch smoked paprika
2 pints veg/chicken stock


Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat 30seconds (do not colour, you only want to release the flavours).

Add all the remaining ingredients apart from the stock.

Saute the vegetables for 2 minutes until they are fully coated in the spices.

Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.

Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.

Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!
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John Thomson
www.cumbernaulddogtraining.co.uk

[Joe]

Forwarded onto the missus mate nice 1
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