Pumpkin and butternut squash soup

Ingredients

• 1 cup chopped onion
• ½ cup chopped carrots
• 1 clove garlic, minced
• ½ tsp. of coriander
• 1/ tsp. of curry powder
• 4 - 6 cups chicken stock
• 4 cups pumpkin puree
• 4 cups of butternut squash
• Salt and pepper
• ½ cup of heavy whipping cream

Place onions, carrots, garlic, coriander and curry powder in a pan and slowly cook veg until soft. Add in pumpkin and butternut squash and chicken stock and then bring to the boil. I usually add in just 4 cups of stock but you may need more.

Allow soup to simmer for 30 minutes and then puree/liquidise soup using a food processor or hand blender. Add salt and pepper to taste then stir in cream and serve. (I don’t like soup too creamy but could add more J )