Squash & Sweetcorn Soup
3 garlic cloves
1 brown onion
1 Tsp cinnamon
2 Tsp cumin
Salt and pepper
1 vegetable stock cube
Roughly 1.6kg squash (butternut squash works well)
1 small tin of sweetcorn (260g)
600ml boiling water
100ml non-dairy milk (OR use normal if you're not vegan)
Topping - mixed seeds
Peel the squash, scrape out the seeds with a spoon and roughly chop into 2cm x 2cm chunks.
Crush the garlic cloves. Dice the onion. In a large saucepan (not a frying pan), add both to a drizzle of oil and fry for 5 minutes on a low heat.
Add the cinnamon, cumin and a splash of water. Fry for another 5 minutes until soft.
Add the squash chunks, boiling water, stock cube and tin of sweetcorn. Generously season with salt and pepper.
Boil on a medium heat for 25-30 minutes (with the lid on for 15 minutes) until the squash is very soft and breakable.
Remove from the heat, add your chosen milk and use a hand blender to blend until smooth.
Top with mixed seeds and charred sweetcorn if you like. Enjoy!