Spicy Butternut Squash Soup

1 butternut squash peeled and chopped
1 large onion chopped
750 ml vegetable stock
1½ tbsp laksa spice mix
4 tbsp dairy free cream
2 tbsp rapeseed oil
Salt and pepper

Fry the onion in the oil for 10 mins until translucent, add the laksa spices (or your curry powder of choice) and cook for 5 mins on a low heat, to avoid burning the spices.

Add the squash and continue to cook for 5 mins, until the squash begins to soften, then add the stock.

Cook for another 15 mins, checking to see if the squash is tender by using a knife, then remove from the heat, add the cream and blitz with a stick blender until smooth.   Check the seasoning and add salt and pepper to taste.