Hi °C | Lo °C 
Prep time: 20 minutes
Cooking time: 20 minutes
Serves six to eight.
YOU WILL NEED
1 butternut squash, about 3kg
2 onions
Salt and pepper
2 cloves garlic, peeled and finely diced
1 litre vegetable stock
100ml cream
100g butter
Optional
1 tsp curry power
1 tsp curry paste
For the spice mix
½ tsp cumin seed
½ tsp coriander seed
½ tsp black peppercorns
150g butter
1 cinnamon stick
1 tsp white mustard seeds
Method
Pre-heat the oven to 220°C. Cut the butternut squash in half (top to tip) and remove the seeds and membrane. Roast for 15 minutes, then remove from the oven and allow to cool. Scoop out the flesh.
Peel and dice the onions and sweat in a saucepan, seasoning well with salt and pepper. Add the garlic and the butternut squash. Cover with a paper lid and sweat until the veg are cooked, then add the curry powder and curry paste, if required.
In the meantime, heat the stock in another saucepan, then add to the vegetables and blend to a smooth soup. Add the cream to give a silky finish.
Dry-fry the cumin, coriander and peppercorns just until they release their aroma, then grind roughly with a pestle and mortar.
Put the butter and cinnamon stick in a small saucepan, and when the butter begins to foam add the mustard seeds. When they pop, add the ground spices. Remove the cinnamon stick.
Serve the soup in bowls and drizzle the buttery spice mixture over the top.
