Spiced butternut squash soup

Prep time: 10 mins     Cooking: 1 hr 

Serves: 6

Lovely warming soup with roasted butternut squash and spices. Super healthy and packed with flavour this vegan creamy soup is perfect after a long walk in an autumn sun or on a crisp winter day. 

1 butternut squash, about 800 g

3 medium carrots, peeled

1.5 Tbsp vegetable oil

salt and black pepper

1 medium white or brown onion, chopped

3 garlic cloves, minced

2 cm fresh ginger, minced

1 tsp cumin, ground

1/2 tsp cinnamon, ground

1/4 chilli flakes

1 l vegetable stock

2 Tbsp pumpkin seeds, to serve

1. Heat the oven up to 200*C. Cut the ends of the butternut squash and then cut it in half, lengthwise. Scoop the seeds out. Use 1 Tbsp of oil and brush it on the cut side of the butternut squash and on carrots. Season well with salt and black pepper. Place the butternut squash on a baking tray cut side down and tuck the carrots on the side. Put in the oven for about 45 to 60 mins or until it is soft. Take it out of the oven.

2. Heat up 0.5 Tbsp oil in a large saucepan and add the chopped onion. Brown the onion for about 5 mins, then add the garlic, ginger and spices. Allow to release the flavour for about 1 min and add the stock and carrots. Scoop out the roasted butternut squash flesh and add to the soup. Bring to the boil. Take off heat. 

3. Blend the soup with a blender and taste - add seasoning if needed. Sprinkle some toasted pumpkin seeds and a dash of black pepper.

4. Enjoy!