Butternut Squash Soup

Quick and easy recipe. It has a lovely blend of butternut and cinnamon and therefore gives it a slightly sweet taste. This soup freezes well and you can add a dash of milk/cream when serving if too thick

• Ready In: 55 mins
• Serves: 6

Ingredients

• 3  large onions, sliced
• 3  medium potatoes, peeled and cubed
• 1  kg  butternut squash, peeled and cubed
• 2  ml ground black pepper (or according to your own personal taste)
• 1  liter  chicken stock or 1  liter  vegetable stock
• 1  teaspoon cumin
• 1  teaspoon cinnamon
• 2  tablespoons margarine

Directions

1. Sauté onions in 2 Tablespoons margarine
2. Add potatoes and butternut.
3. Add 1 litre chicken/vegetable stock.
4. Add 1 tsp Cumin and 1 tsp Cinnamon powder.
5. Put lid on pot + turn heat down to medium - cook until soft (about 30-40mins).
6. Liquidise and serve.
7. Add a little swirl of cream for an extra bit of richness (optional).