1medium sized butternut squashthe one I used for this recipe weighed 2lb 12oz/1.25kg
4cupswater or vegetable stock
Salt for seasoning
Peel the butternut squash and remove the seeds. Roughly cut into 1½“ chunks. Peel and finely chop the onion and carrot.
In a large pot warm the olive oil over a medium heat. Add the onion, carrot and cumin seeds and gently sauté for about 3 minutes before adding the butternut squash. Continue to sauté the vegetables for another 5 minutes.
Add your liquid then bring to the boil, add the brown sugar and reduce to a simmer for about 20 minutes or until the butternut squash is cooked.
Using an immersion blender, regular blender or food processor, blend the soup until smooth. If you are not using an immersion blender allow the mixture to cool a little before blending. Taste the soup and season with the required amount of salt.
To prepare the toasted nuts and seeds simply place the almonds, sunflower seeds and pumpkin seeds in a pan and toss over a medium to high heat until toasted.
To serve, ladle the soup into bowls and sprinkle the nut and seed mix on top.