- STEP 1
Heat the oil in a large saucepan and fry the onion, garlic, chilli and ground corriander for 3-4 mins until softened
- STEP 2
Add the butternut squash and carrott and give it a stir
- STEP 3
Add the stock and bring to the boil. Season with salt & pepper
- STEP 4
Turn the heat down and simmer for 15-20 mins or until the veg is all cooked
- STEP 5
Blend and serve with a wedge of crusty bread