Spiced Butternut Squash Soup

Anyone else fighting off a bit of a cold/flu virus? My answer is ginger and chilli, at least I can taste it! 

  
Sauté a chopped onion, a couple of cloves of garlic, a good sized knob of grated ginger, some chopped coriander stalks, a de seeded red chilli and chopped butternut squash in a little olive oil and butter until softened. Add a bay leaf or two and some black pepper.

  
Cover with stock and simmer for roughly 20 minutes or until the squash is really soft. Blend to a smooth liquid, check seasoning. Serve with a spoon of yoghurt or creme fraiche, some chopped coriander and a drizzle of chilli oil.