Spiced Butternut Squash & Carrot Soup

What you Need

• 4 large carrots
• 1 medium sized butternut squash
• 1/4 of a red chili
• 3 large cloves of garlic
• 2 large onions
• olive oil
• 1/2 teaspoon of paprika
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of tumeric
• 1 teaspoon of cumin
• 1 litre of vegetable stock
• 500ml water (optional)
• 100ml double cream (optional)
• salt and pepper
• parsley (to garnish)

What you Do

1. Heat some olive oil in a pan.
2. Chop the onions, carrots, squash, garlic, and chili.
3. Once oil is heated, add the chopped vegetables into the pan and cook on a medium heat until soft.
4. Add the spices to the pan and continue to heat for a further 5 minutes.
5. Add the vegetable stock and bring the pan to the boil.  Allow to boil for 20 minutes.
6. Add the hot water if neccessary.
7. Once the vegetables are soft and cooked through, season with salt and pepper, and the blend thoroughly with a handheld blender.
8. Add the double cream and stir well.
9. Dish into soup bowls and garnish with a sprig of parsley.
10. Serve and enjoy!

not shown - sprig of parsley

Bon Apetite!