1 onion, chopped,
1 butternut squash, approx. 1kg (2 ¼ lb) in weight, deseeded and cut into large chunks
1 tsp ground cumin
750ml-1 litre (1 ¼ - 1 ¾ pints) chicken stock
Salt and freshly ground black pepper
1. Add the onion to a saucepan and cook over medium heat, stirring, for 4-5 minutes until it has softened but not coloured.
2. Add the squash with the ground cumin and cook for a further 1-2 minutes, stirring to coat.
3. Add the stock, bring to a simmer and cook for 15-20 minutes or until the squash is tender.
4. Puree the squash using a hand-held blender. Season to taste.
Lovely warming autumnal soup (added extra veggies to it =] and a 1/4 Cup of red lentils for needed protein)