Butternut squash and red pepper soup

 Because why not.

Ingredients

1 butternut squash - around 800g of flesh, roasted.

1 white onion

2 red peppers, chopped into smallish cubes

2 tbsp olive oil

1 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp paprika

50 cl vegetable stock (I used a cube diluted in water)

Salt, pepper

Method

Cut the squash in half lengthways, place both halves, cut side down, on a baking tray and cook at 200 degrees for 30 to 45 minutes, or until the flesh is soft. Let it cool down, then remove the skin and seeds, and cut into rough cubes.

Heat 1 tbsp of oil in a very large pan. Once hot, add the coriander and cumin seeds. Once they start popping, add the onion and garlic. Cook until soft, stirring to avoid burning. Add the remaining olive oil,  peppers, salt, pepper and paprika. Cook for 10 minutes, stirring occasionally. Add the squash, stir so everything is coated in spices. Let it cook for 10 minutes, stirring occasionally. 

Add the stock, stir, cover and let it simmer for at least 30 minutes. Blend until smooth and enjoy.