Spicy Butternut Squash Soup

What you need

• butternut squash
• 2 carrots and 2 celery sticks, if it comes with leaves the better
• medium sized onion
• pepper
• 1 chilli 
• 1 garlic clove
• tablespoon cumin seeds, paprika powder
• 1 bay leave
• rosemary twigs
• 1L vegetable stock
• 2 medium sized potatoes
• 2 table spoons olive oil

Equipment

• chopping board and knives
• large soup pot

How you do it

• cut the butternut squash in quarters (or eights) and remove the skin. Then cut it into cubes/triangles (depending on how you cut)
• peel carrot and cut into small pieces. Wash/cut celery include the leaves if you have them
• peel and cut the onions, chilli and garlic into small bits
• put the olive oil in the pot and heat up. When hot add
• chilli, pepper, onion and garlic, rosemary, paprika, bay leave and cumin seeds
• stir for ca 1min
• add the carrots, celery and butternut squash bits and mix until everything is covered.
• peel the potatoes and cut into cubes. Add to the pot
• Stir for ca 2min until everything is covered and nicely mixed
• add the stock so that all of the veggies well immersed
• bring to the boil and cook for 45min at slow heat
• cool down
• use a blender to mash it all up and get you a nice thick soup
• add salt/pepper to taste