By The Happy Starfish
Use organic ingredients when possible.
2 onions chopped.
1 1/2 pints vegetable stock.
1/4 teaspoon chilli flakes.
1 tablespoon ground cumin.
1 teaspoon ground cinnamon.
1 kg (2lb 4oz butternut squash (peeled, de-seeded and chopped).
Juice 1/2 lemon.
1. Place onions in a saucepan with 100ml of the stock, cover and cook for 5 minutes until softened. stir in chilli, cumin and cinnamon and cook for a further 1 minute.
2. Add squash and rest of stock. cover, bring to boil and simmer for 15 minutes or until squash is tender.
3. Blend until smooth and add lemon juice to taste.