Spicy butternut squash soup

1. Cut the butternut squash in half lengthwise, then slice each half in two. Remove the seeds with a spoon and remove the skin. Slice the flesh into 2-3 cm chunks
2. Finely chop the onion and garlic. Halve the rawit pepper, remove the seeds and finely slice the flesh.
3. Heat the olive oil in a large pan. Fry the onion and garlic on a medium heat for about 3 minutes until they soften. Add the squash and curry powder and fry for 2 minutes. Pour in the vegetable stock and bring to the boil with the lid on the pan. Simmer the soup on a low heat for about 20 minutes until the pumpkin is completely soft.
4. In the meanwhile, finely chop the parsley. Purée the soup with the blender until smooth. Season with salt and pepper. Divide over four bowls and sprinkle with the parsley.

Variation tip: Add 3 cm grated or finely sliced fresh ginger to the onion for an extra spicy touch.

Enjoy!