Butternut squash and red pepper soup
Ingredients
- 1 small butternut squash (about 600-700g), peeled and cut into chunks
- 2 red pepper, roughly chopped
- 2 red onion, roughly chopped
- 3 tbsp rapeseed oil
- 3 garlic cloves in their skins
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1.2l chicken or vegetable stock
- 2 tbsp harissa paste
- 50ml double cream
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