• 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1 red chilli de-seeded and finely chopped (or 1/2 tsp dried chilli flakes)
  • 1 tsp ground corriander
  • 2 tbsp olive oil
  • 1 large butternut squash peeled, de-seeded and cut into chunks
  • 2 carrotts peeled and cut into chunks
  • 750 ml vegetable stock


  • 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

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