Butternut Squash Soup

This is a great Autumnal Warmer, serve after an energetic walk in cold woods :)

1 large squash
1 large onion
4 cloves of garlic
1 red chilli
1 stick of celery
1 large carrot
1.5pints of chicken or vegetable stock
juice of one lime
2 tbs olive oil
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
salt and pepper

1. Finely chop the onion, celery, carrot chilli and garlic.
2, peel the squash and then cut into 1.5 cm cubes
3, fry the onion, celery, carrot, chilli and garlic for about 5 mins in the oil, until soft but not allowing to brown
4, stir in the spices and mix well, before adding squash and mixing well again
5, pour in the stock and mix well. bring to the boil and then lower to a simmer for 30-40 mins until the squash is soft
6, remove from heat, add lime juice and blend. If too thick add a little water.
7, Season to taste and reheat and serve