Cook time 15 minutes
1 tbsp oil
1 onion, chopped
1 butternut squash, peeled, deseeded and diced (1kg)
800ml vegetable stock
1 pot Cinnamon Basil – available from selected Waitrose stores in October only
195g can sweetcorn, drained
25g pumpkin seeds, toasted
1) Heat the oil in a large saucepan and fry the onion for 3-4 minutes. Add the squash and stock. Bring to the boil, covered and simmer for 10-15 minutes until tender. Add half the cinnamon basil leaves and puree with a hand held blender.
2) Shred the remaining cinnamon basil leaves and add to the soup with the sweetcorn and heat through for 1 minute. Season to taste.
3) Serve sprinkled with toasted pumpkin seeds.