Spicy butternut squash soup!

by Lucy T
(York)

Winter warmer, with a kick! (serves 6)

Ingredients:
1 green chili
2 garlic cloves
1 butternut squash
3 carrots
2 onions
800ml of chicken or veg stock (I prefer chicken)
Double or single cream or creme fraishe

Seasonings: Salt and Pepper
ground coriander (2 tsp)
ground nutmeg (1 tsp)
ground tumeric (1/2 tsp)
ground cinnamon (2 1/2 tsp)
tsp of clear honey
Fresh coriander to garnish.

Fry chopped garlic and chili.
Add other chopped veg.
Add ALL seasoning (except fresh coriander).
Leave for a few minutes for veg to part soften - keep stirring.
Add stock and leave to boil for approximately 20 - 30 minutes.
Take off heat and blend whole pan (using hand blender or food processor)
Add cream and fresh coriander and serve.