Curried Butternut Squash Soup + Mango Cheese Toastie

Ingredients

Instructions

1. Heat oil in pan, cook onion, celery, carrot and garlic. Add the turmeric and curry powder.
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. Blitz until smooth, spoon in double cream.
4. Spoon into bowls, drizzle over cream and coriander. Serve with the mango chutney cheese toastie!