Alkaline Chilli Butternut Squash Soup

Ingredients:

• 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

Instructions:

1. Pre-heat the oven to a medium-high temperature (I set my fan oven to about 180 degrees)
2. 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.
3. Once the squash is cooked through, leave to one side to cool before peeling off the skin.
4. 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.
5. 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.