Spicy Butternut Squash Soup

Due to patient demand, we are including a section on recipes using new or alternative ingredients to wheat flour.

Here is a good starter to keep out the biting cold weather we have had of late.

RECIPE:

INGREDIENTS:

• One Butternut squash peeled and diced.
• 2 carrots peeled and diced.
• 1 stick of celery, diced.
• 1 medium sized onion, chopped.
• 2 cloves garlic, crushed.
• 1 teaspoon thyme, chopped. (fresh or dried)
• 1 teaspoon cumin powder.
• 1 very small pinch chilli powder.
• 1 pint of vegetable stock.

INSTRUCTIONS:

Peel and dice the butternut squash and carrot and gently sauté in a little olive oil until soft and tender.

Add the celery, onion and garlic and continue to sauté till all tender.

Add the pint of vegetable stock, herbs and spices.

Bring to the boil and simmer for 30 minutes.

Add salt and pepper to taste.

Blend and serve.