Butternut Squash And Spinach Soup

• 1 1/2 tablespoons Flora Cuisine or 20g Flora Buttery
• 1 leek pale green and white only, sliced
• 2 garlic cloves finely chopped
• 1/4 teaspoon flakes hot chilli
• 1 teaspoon ground cumin
• 2/3 pound butternut squash peeled, seeded and diced
• 1 carrot small, peeled and diced
• 1 chicken stock litre
• 3 1/3 cups baby spinach leaves coarsely chopped
• 6 1/4 tablespoons chopped fresh thyme optional
• hot pepper sauce to taste, optional

1. In a large saucepan, heat Flora over medium heat. Add leeks and garlic. Saute until softened and fragrant, about 3 minutes.
2. Stir in chilli flakes, cumin, squash and carrots, stirring for 1 minute.
3. Add stock; bring to the boil, reduce heat and simmer covered for 25 to 30 minutes until vegetables are tender.
4. Stir in spinach and simmer uncovered for 2 to 3 minutes. Pour soup into food processor, reserving some squash for garnish and puree until smooth.
5. Season to taste with hot pepper sauce and garnish with remaining squash and chopped fresh thyme if desired.

cuisine, green, garlic, chilli, ground cumin, butternut, carrot, chicken, baby spinach, thyme, pepper sauce

Taken from www.yummly.com/recipe/Butternut-Squash-And-Spinach-Soup-378931 (may not work)