Serves 2 – 4

Ingredients:

• 1kg Butternut, peeled and diced
• 2 medium Carrots, roughly chopped
• 3 Gem squash, halved, seeds removed
• 2 Tbsp Canola oil
• 1/2 tsp. Garlic, crushed
• 2l Water, boiling
• 3 tsp. Stock, powder, chicken
• 1/2 tsp. Cinnamon
• 1/4 tsp. Cumin
• 2 – 4 Tbsp. Cream, fresh

OPTIONAL GARNISH:

• 1 packet Bacon, lean, diced
• 4 Tbsp. Pumpkin seeds, roasted
• 1/2 cup Croutons

Instructions:

1. Heat oil in large pot, add garlic, butternut and carrots and saute. Put lid on and let steam for 5minutes. In a separate pot, boilwater and add gem squash – cook until soft
2. Mix boiling water and stock and add to vegetables until covered. Bring to a boil and reduce heat to simmer. Simmer covered for 30 minutes, mixing occasionally. Add squash, cinnamon and cumin and mix well. Puree until smooth – I used a hand blender.
3. Dish up into soup bowls – add tablespoon of cream and finish of with garnish of choice.

OPTIONAL GARNISH:

• Something Meaty: bake diced bacon in oven until crispy – add on top of soup
• Vegetarian: add 1 – 2 Tbsp roasted pumpkin seeds
• Crispy: add 1 – 2 Tbsp croutons

TIPS:

1. Works well as leftovers the next day
2. Perfect consistency for babies – soup can also be frozen in ice cube trays for baby for an easy and quick meal later