Squash & Cumin Soup
For the soup;
(makes 2 large portions) Half a Squash
1 Red Onion
1 Leek
2 x Celery Sticks
1 x Sweet Potato
1 x Carrot
Cumin Seeds
Extra Virgin Olive Oil
Sea Salt and Pepper
WHY
This tasty, thick, warming, autumnal soup not only looks beautiful served with a sprinkling of cumin seeds, but tastes gorgeous.
MAKE IT
Warm a splash of extra virgin olive oil in a pan, add the chopped celery, red onion and leek and cook gently until soft.
Add the chopped squash, sweet potato and carrot, plus a sprinkling of cumin seeds and some salt and pepper.
Pour 500ml of water into the pan and gently simmer everything for 30 minutes until the veg is soft.
Carefully pour into a blender and blend until smooth. If the mixture is still a little thick just add some warm water to the blender.
Serve warm sprinkled with cumin seeds and black pepper.