Butternut squash Soup with Rosemary Roasted Almonds

You will need:

• Two large leeks, Washed, First couple of layers removed sliced lengthways and then sliced thinly
• Two medium sized butternut squash's, Outer skin removed and sliced then cubed into 1cm dice
• A sprig of fresh thyme
• A pinch of cumin powder
• Half a teaspoon of freshly cracked black pepper
• 1/4 teaspoon of salt
• 1/4 teaspoon of freshly cracked black pepper
• Two tablespoons of Vegetable oil
• Two pints of organic chicken stock, This makes a large batch of soup

For the roasted almonds you will need:

• Half a cup of flaked almonds
• 1/4 teaspoon of salt
• 1/4 teaspoon of freshly cracked black pepper
• One teaspoon of Olive Oil
• 1/4 or 1/2 teaspoon of fresh rosemary chopped very finely

Heat a large saucepan with two tablespoons of vegetable oil on a medium heat and sweat down the thinly sliced leeks with fresh thyme. Sweat down for 10 minutes until soft.
Add the butternut squash and cook for a further 10 minutes with salt, pepper and cumin powder.
Boil a kettle and dissolve two pints of chicken stock in a large jug, I add One organic chicken stock cube and half of an other one.
Simmer for 25 minutes or until the butternut squash is tender.

To make the roasted almonds , Preheat your oven to 180.
 Simply measure half a cup flaked almonds in a small ceramic oven dish.
Season with salt, pepper and finely chopped rosemary and olive oil mix to ensure even coating
Bake in the oven for 15 to 20 minutes, but keep an eye out as these can burn easily, You want them to be crispy!

Remove your soup from the hob and simply blend to your desired consistency, Remove the almonds from the oven.
Pour into bowls and scatter with a drizzle of natural yoghurt, Or coconut milk and scatter on the crispy almonds.