- 1 medium butternut squash
- 1 ½ pints vegetable broth
- 1 medium onion
- 2 cloves garlic
- olive oil
- 1 teaspoon cumin seeds
- 2 teaspoons red pepper flakes
- teaspoon sea salt
- teaspoon freshly ground black pepper
- Pre-heat the oven to a medium-high temperature (I set my fan oven to about 180 degrees)
- Cut the squash lengthways into quarters, arrange in a baking tray and drizzle with olive oil. Sprinkle the oil-glossed squash with the chilli flakes and cumin seeds, and season with salt and pepper, then roast in the oven for around 40-50 minutes.
- Once the squash is cooked through, leave to one side to cool before peeling off the skin.
- In a pan, heat the butter on a medium heat, then gently sweat the garlic and onions until translucent and soft. Pour in the stock and allow to simmer gently before adding in the chunks of cooked squash.
- Simmer gently for around five minutes, then blitz with a hand blender or liquidiser until smooth. Return to the pan, and if it’s too thick add a couple of tbsp water.