| Prep Time | 25 mins |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- 1 medium butternut squash peeled and chopped into cubes
- 2 medium carrots chopped
- 1 large sweet potatoe chopped
- 2 celery sticks chopped
- 1 large onion sliced
- 2 pints Vegetable stock
- 3 Clove garlic, crushed
- 2 tbsp Extra virgin olive oil
- half Red chilli sliced
- Pinch cumin seeds
- half tsp Chilli powder
- Pinch smoked paprika
- sprig rosemary
Ingredients
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Instructions
- Heat oil in a large saucepan and add garlic, onions, and all spices/herbs for a few minutes to infuse.
- Add all the remaining ingredients other than the stock and stir to all coated with the spices. Allow to infuse for a further 2 minutes on a low heat.
- Add the stock, bring to the boil and then allow to simmer for a further 45 minutes
- Place soup into a food processor/blender. Blend until smooth. Serve.
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