Easy Spiced Butternut Squash Soup

Easy and comforting - great for a rainy day. This has a nice thick and creamy texture. Soya milk can be substituted for dairy milk/cream; vegetable stock can be substituted for chicken stock or whatever.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  onion (chopped)
• 1  garlic clove (chopped finely)
• 1  butternut squash (peeled, seeded and diced)
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon chili powder
• 500  ml  vegetable stock (yeast extract stock is fine, but stock cubes are better!)
• 3⁄4 cup soya milk
•  salt and pepper

Directions

1. Heat olive oil in large pot - at medium heat. Add onion and garlic. Fry until onion begins to turn brown.
2. Add the squash, sugar, spices and stock.
3. Bring to the boil.
4. Reduce heat and cover. Simmer for 15 minutes.
5. Liquidise until completely smooth. Return to pot.
6. Stir in soya milk.
7. Heat, uncovered, for 2 or 3 minutes to warm and reduce slightly.
8. Season with salt and pepper.