Butternut, chilli and cumin soup with goat's cheese toasts | Tesco Real Food

Ingredients

• 1kg (2lb) butternut squash, cut into cubes, seeds reserved
• 3 tbsp olive oil
• 1 onion, finely sliced
• 2 tsp cumin seeds
• 1 red chilli, finely chopped
• 600ml (1pt) vegetable (or chicken stock, for a non-veggie version)
• 4 slices sourdough, toasted
• 75g (3oz) soft goat’s cheese
• extra-virgin olive oil, to serve (optional)