Butternut Squash Soup

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 onion, diced
• 2 garlic cloves
• 1 tsp ground cumin
• ½ tsp ground nutmeg
• 1L vegetable stock
• 100ml single cream
• 2 tbsp olive oil
• Toasted pumpkin seeds to serve

Method

1. Soften onion in olive oil 5 minutes. Add garlic, cumin and nutmeg.
2. Add squash and stock. Bring to a boil, simmer 25 minutes until squash is tender.
3. Blend until completely smooth.
4. Stir in cream, season generously.
5. Ladle into bowls, swirl in extra cream and top with pumpkin seeds.