There is nothing better than a cosy soup to warm up on chilly autumn and winter evenings. This Butternut Squash, Pumpkin and Onion soup is the perfect combination of autumn flavours. Best of all its dairy free!

Serves 6

INGREDIENTS

1 Large Butternut Squash

1 Small Pumpkin

4 Red Onions

2 Tablespoons Cumin

2 Tablespoons Garam Masala

2 Tablespoons Tumeric

2 Vegetable Stock Cubes

Salt and Pepper to taste

Method

Peel and dice the onions, add to a large pan with oil and place on a low heat until the onions have softened.

Whilst the onions are softening, peel and dice the butternut squash and pumpkin.

Add the remaining vegetables to the pan, with the two stock cubes and herbs. Mix together.

Add water to cover the vegetables, bring to the boil

Reduce the heat and leave simmer for approximately an hour.

Using a hand blender, blend the soup until smooth.