1 tbsp olive oil
1 large onion (chopped)
2 cloves of garlic (peeled and crushed)
1 Kg (approx 2) large butternut squash (peeled and diced)
1.5 tsp cumin powder
1 tsp coriander powder
.5 tsp of ground nutmeg
.25 tsp of chilli powder
1 tsp of fresh thyme (chopped)
3 vegetable stock cubes dissolved into a litre of hot water
1 pack of Cauldron Organic Tofu, (drained)
Salt and Pepper

1. Heat olive oil in a large saucepan. Add chopped onion and garlic. Gently cook over a low heat until the onion has softened.

2. Add the diced squash, cumin, coriander, nutmeg, chilli, thyme and vegetable stock. Boil and then turn down the heat and simmer for 15 minutes.

3. Blend the tofu until smooth.

4. Once the soup has simmered for 15 minutes, cool slightly and then liquidize. Season with salt and pepper.

5. Add the blended tofu. Mix thoroughly and serve piping hot.