Butternut squash soup with cardamom and tahini

Serves 4.

50g onions, peeled and roughly chopped

1.8kg butternut squash, peeled and cut into 2.5cm cubes

5g ground cumin

7g ground turmeric

1 lemon, juiced

5g sea salt

3g black peppercorns

120g tahini paste

15g garlic, peeled and sliced

1g green cardamom pods

100ml olive oil

2500ml water

Adults need around 2000Kcal/8400kJ a day

Typical values per portion: Energy 258Kcal/1078kJ

1. Place a saucepan over a medium heat and add the olive oil. Add the onions and cook until soft. Then add the butternut squash, garlic and spices, season with salt and pepper, stir thoroughly for 5 mins to coat the squash in the spices.

2. Pour over the water to cover the ingredients, stir and cover the pan with a lid. Reduce the heat and simmer for 35-40 mins or until the squash is cooked.

3. Using a stick blender, blitz the soup until smooth. Add the tahini and lemon juice, stir until dissolved. Check and adjust the seasoning, serve.