A Spicey Butternut Squash Soup

Ingredients1 Medium Butternut squash peeled and cubed 2 Carrots peeled and chopped1 Large potatoe peeled and cubed2 Sticks of celery1 Onion chopped3 cloves of garlic crushed2 Bay leavesA sprig of rosemaryHalf a chilli very finely choppedA pinch of cumin seeds or powderA pinch of paprika powderHalf a tsp of Chilli powder2 tbl spoons of oilA liter and a half of vegetable or chicken stockMethod :1. Heat the oil add the garlic,chilli powder,paprika powder,bay leaves,sprig of rosemary and the cumin seeds or powder and heat for 30 seconds you dont want to colour just to infuse the flavours.2. Add the rest of the ingredients but not the stock.3. Saute the vegetables for 2 minutes making sure they all get coated in the spices.4. Add the vegetable or chicken stock bring to the boil then simmer for an hour.5. Take from the heat allow to cool slightly and blend with a hand blender.6. If the soup is to thick add some more stock and reheat for five minutes.7. Serve with nice fresh bread.BON APPETITE