Curried Butternut Squash Soup + Mango Cheese Toastie

Directions

1. 1

   Heat oil in pan, cook onion, celery, carrot and garlic. Add the turmeric and curry powder.

2. 2

   Tip in the chopped butternut squash, mix until fully coated. Pour in the veg stock, bring to a boil and simmer for 20mins.

3. 3

   Blitz until smooth, spoon in double cream.

4. 4

   Spoon into bowls, drizzle over cream and coriander. Serve with the mango chutney cheese toastie!