Velvet Butternut Squash Soup - cooking recipe

Ingredients

1 butternut squash
1 large onion
1 carrot
2 pints good quality chicken stock
4 teaspoons ground cumin
2 teaspoons nutmeg
salt and pepper
cream (optional)

Preparation

Peel, de-seed and chop the squash into half inch chucks.
Peel and roughly chop the onion.
Peel and roughly chop the carrot.
Put all the ingredients (except the cream) in a large saucepan.
Bring to the boil, then simmer until the squash and carrots are soft.
Liquidise.
Add cream to taste.
Serve! It really is that easy.