2 tbsp olive oil
sprig of rosemary
2 bay leaves
3 garlic cloves crushed
1/2 medium chilli
1 medium butternut squash, peeled and cubed (I roasted mine but you don’t have to)
2 carrots chopped
1 large potato, peeled and cubed
2 celery sticks
1 medium onion, chopped
pinch cumin seed
1/2 tsp chilli powder
2 pints chicken stock
What I did …
I heated the oil in a large saucepan and added the garlic, chilli, paprika, bay, rosemary and cumin seeds.
After 30 seconds I added the remaining ingredients apart from the stock.
Next I sauted the vegetables for 2 minutes until they were fully coated in the spices.
Then I added the stock, turned down the heat and let the soup to simmer for 45 minutes. Once the time was up I turned the heat off and allowed the soup to cool before blending with a hand whisk.
I reheated it later and we ate is with a big crusty chunks of bread!