Curried Butternut squash soup

Butternut squash - medium sized, peeled, deseeded and diced
approx 3 medium potatoes, peeled and diced
3 - 4 small carrots, peeled and diced
Red Onions, 1 whole, or 2 small, peeled and diced
Vegetable stock cube, made up with 3 cups / 1.5 pints boiling water
2 tbsp of olive oil, (could be replaced with frylight)

Garam Masala 2 tsp
Cayenne Pepper 0.5 tsp
Cumin Seed 2 tsp
Ground Coriander 1 tsp
and Fresh Corinander to garnish 1 tsp per person
(or to your taste)

Heat the oil, add the onions and soften. Add any spices you wish to use (except the fresh coriander) and fry with the onions.
Add the potatoes, carrots and squash, stir well and cover for around 10 mins, stirring occasionally.

Add the stock and bring to the boil, boil for around 30 minutes or until all the vegetables are soft.

Blend, and garnish with fresh coriander. Serves around 6, or if you want as a main meal, could serve less.

Number of Servings: 6

Recipe submitted by SparkPeople user CRASHDOLLY.