Instructions

1. Peel and dice the butternut squash. Roughly chop the carrots and celery.
2. Finely chop the onion, garlic and chilli.
3. Heat oil in a large saucepan and add the onion & celery. Fry gently for 5 minutes, then and the garlic, chilli, bay leaves, rosemary and cumin seeds and cook for another minute. Add the paprika, stir for a few seconds then add the
4. the vegetables and cook for 2 minutes.
5. Add the stock, bring to the boil then simmer for about 30-45 minutes until the squash is tender.
6. Take the bays out and, using a hand-held blender, process the soup until smooth.
7. If the soup is too thick add more stock until you have the desired consistency.
8. Serve it warm with crusty bread, flatbread or rice.