Spicy Squash and Cauliflower Soup recipe from My Farm

Prep time 15 minutes
Cooking time 40 minutes
Serves 4

Ingredients  
1 tbsp olive oil
1 From My Farm onion, roughly chopped
2 garlic cloves, finely chopped
1 From My Farm red chilli, deseeded and finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 medium From My Farm cauliflower, broken into florets
1kg From My Farm butternut squash, peeled, deseeded and cut into chunks
1 litre veg stock
salt and freshly ground pepper to serve
sour cream to serve
Method
1. Heat the olive oil in a large saucepan, cook over a low heat until softened
2. Add the garlic and chilli and cook for 1 minute, add spices and cook for a further minute.
3. Add the cauliflower and squash and toss to coat in spices then add the stock bring to the boil then simmer over a gentle heat for 30 minutes until the vegetables are soft.
4. Remove from the heat and puree in a blender until smooth, reheat if necessary and serve with a swirl of sour cream.