Creamy Butternut Squash Soup

Creamy Butternut Squash Soup.

Ingredients:

1 medium butternut squash, peeled & cubed
1 leek (white stalk), sliced
1 onion, diced
3-4 carrots, sliced
100-150ml low fat liquid cream
salt/pepper
spices of your choice (I put 1tsp nutmeg, 1 tsp cardamom, 1tsp coriander)
2-3 tbsp olive oil
water 750ml-1L

Instructions:

Saute leek & onion in olive oil for 3-5 min.
Add carrots & butter squash, salt & pepper and saute for extra 5-6 min.
Add water to cover the veges & bring to boil. Cook for about 20min to 1/2 hr until the veges are tender.
Pour in cream, add spices letting the veges absorb them for 1-2 min.
Puree the veges in a food processor until smooth.