3 lb butternut squash, peeled, halved, deseeded and chopped
1 onion, chopped
3 cloves of garlic, crushed
About 6 cups of vegetable stock
1 leek, thinly sliced
Handful of cilantro
4 tbsp yogurt
1 tsp cumin seeds
Salt and pepper
In a large non-stick saucepan heat some oil and add the cumin seeds. Cook carefully until lightly brown. Then add the onion, leek, garlic and butternut squash chunks. Allow to cook for about 15 minutes on very low heat, while stirring occasionally.
Add the vegetable stock, cover and allow to simmer for about 30 minutes or until the vegetables are tender.
Pour the soup into a blender and process until smooth. Return to the saucepan, heat gently and stir in the yogurt. Sprinkle with cilantro and serve with crunchy bread.