Spicy Butternut Squash Soup

1.25kg (2.5 lbs) butternut squash

1 large onion

3 tbsp oil

2 garlic cloves

1 x 400g can chickpeas

1 dried red chilli

2 x 400g cans tomatoes

1 dried red chilli

1.2 litres (2pints) vegetable stock

1tsp ground cumin

1tsp ground coriander

salt and pepper

Method

Peel the squash, scrape out the seeds and chop into 2cm pieces.

Chop the onion and garlic and saute in hot oil for 5 minutes.

Add the squash and saute for a further 5 minutes, stirring frequently. Finely chop the chilli and add to the squash mixture along with the cumin and coriander and cook for a further 2 minutes.

Stir in the stock, chopped tomatoes and drained chickpeas. Season with salt and pepper. Bring to the boil, cover and simmer for 35 minutes until the squash is tender.

blend until smooth.