Ingredients
Olive oil
1 or 2 large onions - chopped
1 leek - washed and chopped
1 large or 2 small butternut squashes - peeled, scooped and diced.
Ground cumin
Chilli Powder
About 2 pints of good vegetable stock
Seasoning if needed
Method
Heat oil and gently cook the onion and leeks - slowly. Add the squash and slowly soften it. Add the spices to taste and allow to cook in. Cover with vegetable stock and simmer for about half an hour. Keep the stock topped up if necessary. Season if necessary. Blend throughly to serve.
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