Spicy Squash & dill soup

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  • Approx 1kg butternut squash (unpeeled)
  • 1 onion
  • 2 vegetable stock cubes
  • 1 1/2 tsp dried chilli flakes
  • 2 pints water
  • 3-4 tsp dried dill
  1. Peel & de-seed the butternut squash, chop into even sized chunks about 2-3 cm
  2. Peel & chop the onion
  3. Heat a large saucepan with a small amount of oil (fry light works well) and gently sweat the squash & onion for a few minutes, allowing to brown slightly.
  4. Add the chilli flakes & stir
  5. Gradually add all of the water, followed by the stock cubes. Bring to a gentle simmer.
  6. Allow to simmer for approx 15 minutes stirring occasionally.
  7. Blend into a smooth soup, return to the heat & add the dill.
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