Butternut Squash Soup

1. Heat a large pan on the hob over a medium heat and spray a few sprays of One Cal Oil. Add the onions.

2. Cook for 10 minutes until soft and not coloured. Add the cumin seeds and cook for 2 minutes.

3. Add the Butternut Squash and Paprika and cook for a further minute.

4. Cover with boiling water, bring to the boil and then turn down the heat to simmer.

5. Cook with a lid covering for 45 minutes then add the stock, stir and cook for a further 15 minutes.

6. Add Salt and Pepper to season then blitz with a hand blender or using a food processor or blender (be careful for splash back).

7. Either add more water to thin out or cook with the lid off to reduce down to achieve desired consistency.

8. Serve with a toasted flat bread and the chicken warmed through. Add fresh Coriander for an added zing if desired!