Squash and cumin soup with cheesy toasts recipe | delicious. magazine

Ingredients

• 2kg squash, peeled, deseeded and cut into wedges
• 2 tbsp olive oil, plus 1 tbsp for the toasts
• 1 tsp chilli flakes
• 4 fresh thyme sprigs, plus extra for the cheesy toasts
• ½ tbsp cumin seeds
• 1 tsp coriander seeds
• Knob of butter
• 2 large onions, chopped
• 1 fat garlic clove, finely chopped
• 600ml chicken or vegetable stock, hot
• Small baguette, cut into 12 slices, to serve
• 150g soft goat’s cheese, to serve