Spiced Pumpkin And Butternut Soup

• 3 2/3 cups pumpkin peeled and diced
• 1 5/8 pounds butternut squash peeled and diced
• 2 red onions cut into wedges
• 2 cloves garlic chopped
• 1 teaspoon coriander seeds crushed
• 3 tablespoons olive oil
• 2 9/16 cups vegetable stock
• 400ml (14fl oz) semi skimmed milk
• Flora pro.activ spread
• herbs Fresh, to garnish

1. Preheat the oven to 220u0b0C/gas mark 7 and put the vegetables and coriander seeds in a large roasting tin.
2. Toss with the oil, then cook for about 30 minutes or until just cooked through.
3. Scrape vegetables into a large pan, add the stock and milk.
4. Pour three quarters of the soup mix into a blender and process until smooth (if you prefer a smoother texture, add all the soup and process until smooth).
5. Pour into a large pan.
6. Mash the remaining soup mix and stir together and reheat. Add milk if too thick.
7. Garnish with herbs and serve with crusty bread and Flora pro.activ spread.

pumpkin, butternut squash, red onions, garlic, coriander seeds crushed, olive oil, vegetable stock, milk, spread, herbs

Taken from www.yummly.com/recipe/Spiced-Pumpkin-And-Butternut-Soup-379076 (may not work)