Butternut Squash with Indian Spices


Serves 6

1 onion diced
Cold pressed sunflower oil or rape seed oil
1 level teaspoon cumin
1 level teaspoon coriander
1 level teaspoon black mustard

½ teaspoon cinnamon
½ teaspoon ground cloves

4 cloves garlic, minced
2 kg butternut squash, peeled, deseeded and chopped in 2 inch pieces

2 ½ teaspoon finely grated fresh ginger
1 teaspoon turmeric
sea salt
1 level tablespoon chopped fresh coriander

Sauté the onion in a little sunflower oil until soft. Add the spices, garlic, ginger, turmeric, and a pinch of salt. Stir and cook for 1 minute. Add the butternut squash.Pour in the water to just under the top of the squash. Bring to the boil. Lower the heat and simmer for 20 minutes.Blend until smooth. Add the fresh coriander . Check the seasoning. Enjoy!