Butternut Squash & Spinach Soup

Ingredients

• 1 1/2 tbsp Flora Cuisine or 20g Flora Buttery
• 1 leek (pale green and white only), thinly sliced
• 2 garlic cloves, finely chopped
• 1/4 tsp hot chilli flakes
• 1 tsp ground cumin
• 500 ml butternut squash, peeled deseeded and diced
• 1 Small carrot, peeled and diced
• 1 l chicken stock
• 100 g baby spinach leaves, roughly chopped
• 15 g fresh thyme chopped, optional
• hot pepper sauce to taste, optional