Spicy Butternut Squash Soup

This is a perfect soup for the freezing cold weather we've been having in the UK
The recipe makes 6 servings of 130 cals each, though you could reduce that if you wanted to omit the olive oil and dry fry the onions.
Ingredients.

2lbs of butternut squash peeled and chopped
2 medium onions, peeled and chopped
20 mls olive oil
2 bay leaves.
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground chilli powder
2 pts vegeatble stock.
Method

Put the squash in ovenproof dish and place in prewarmed oven, gas mark 6 for 25-35 minutes.
While the squash is cooking, gently fry onions in a large in the oil until translucent, then add spices and stir well. Remove from heat.
Once the squash is softened and turning brown on the corners remove from oven and add to the pan containing onions and spices.
Add the vegetable stock. the liquid should just barely cover the squash unless you prefer a thinner soup.
Add the bay leaves
Bring to the boil, then reduce the heat and simmer for 10 minutes.
Remove from heat and allow to cool
Once cooled, remove the bay leaves and liquidise the soup in batches.
You can add more stock at this point if you wish.
The soup freezes well

ENJOY !!