• 500g chopped butternut squash-I have used frozen ready cut squash
• 2 carrots peeled and chopped
• 4 garlic cloves
• 2 tsp of stock powder or 1 stock cube
• 1/4 tsp chilli flakes
• 1/4 tsp paprika
• 1 tbs creme fraiche/cream cheese-optional
1 In a large pan add the squash, carrots and garlic along with about 1L of water and allow to simmer until squash and carrots have softened.
2 Add the stock, chilli flakes and paprika and stir until combined. The soup will start to become thick.
3 Turn of the heat, blend the soup to your desired consistency and season with plenty of black pepper.
4 Stir in some creme fraiche or cream cheese for a creamy texture if desired or leave as it is.
5 Top the soup with sunflower and pumpkin seeds for a bit of crunch.