Spicy Butternut Squash Soup
Heat oil in a large saucepan and add garlic, paprika, bay, rosemary and cumin seeds and heat for 30 seconds (do not color, you only want to release the flavors).
Add all the remaining ingredients apart from the stock and tomato paste
Saute the vegetables for 2 minutes until they are fully coated in the spices.
Add the stock and tomato paste, turn down the heat and allow the soup to simmer for about 45 mins.
Allow the soup to cool, add half crème fraiche and goat cheese. Then blend in blender, until free of lumps.. If the soup is too thick add a little more stock until you have the desired consistancy. Reheat desired amount.
Garish with remaining crème fraiche, goat cheese and a sprinkle of smoked paprika.
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