Roast Butternut and Red Pepper Soup. | Unimed Living

Ingredients

• 1 medium butternut squash (pumpkin), peeled and diced
• 3 red peppers, de-seeded and sliced into pieces roughly 3cm x 3cm
• 8 stalks of spring onion, finely chopped
• 4 garlic cloves, crushed
• 1 dessert spoon cumin seeds, toasted and ground
• 2 dessert spoons coriander seeds, toasted and ground
• 1 teaspoon nutmeg, grated
• 4 bay leaves
• 2 teaspoons turmeric powder
• ½ lime, zest and juice
• ½ cup olive oil
• ½ teaspoon chilli flakes
• 4 cups water or stock
• ½ bunch fresh coriander, chopped (for garnish)