EasyPeasy Carrot and Butternut Squash

INGREDIENTS

 

• 1 Tbl Olive oil
• 2 Onions, diced
• 2 cloves Garlic
• 1/2 tsp dried Chili flakes
• 1 tsp Cumin 
• 1 tsp Garam Masala
• 500g chopped Carrots
• 500 gr Butternut Squash
• 750 ml vegetable stock
• Salt & pepper to taste

METHOD

Now obviously, I didn't follow the recipe exactly and I'm sure you both have your own, but I want to be able to find it again. This is my interpretation.

1. Sweat onions for 5 minutes, add garlic, chili flakes and spices and fry for one more minute.
2. Add b'nut squash, chopped carrots, S&P, stock, and bring to the boil. Then turn right down and simmer for 20 minutes with the lid on until the vegetables are quite soft.
3. Blend soup, taking care as it will be very hot.
4. Add water as necessary and check seasoning
5. I add crumbled Stilton cheese when serving which makes it non-Vegan at this point. But it is very good.
6. According to the recipe: "Serve with homemade bread

Bon Appétit!