Butternut Soup - from Rita Pazzelli

ingredients
400g of butternut squash
half sweet potato
half red onion
a little piece of celery stalk
olive oil
cummin powder
veg stock cube
Chop the butternut squash in small cubes {do not peeled it}
Chop the onion, celery stalk and potato and transfer them into a casserole with generous amount of olive oil.
Saute the ingredients for about 5min and then add water enough to cover
Add the stock cube, normally I would use only half but i do like it with a thick consistency.
If you like it thinner then you can add more water but you might need to add the other half of stock cube.
Add a tiny bit of cummin powder (not much)

Let it boil slowly for about 20min covered.
Blend it and serve with croutons use a nice bread and fry it gently in a pan with a bit of olive oil till the bread is gold in colour.

You can spice it up by adding curry powder as much as you need.