Butternut Squash and pear Soup

Slightly sweet spiced soup absolutely delicious

Ingredients

• RYVITA^® Fruit Crunch Crispbread
• Butternut Squash
• Tin of Pears
• 2 carrots
• 2 onions
• Olive oil
• 2 pints Vegetarian Stock
• 1 teaspoonful Mace
• 1 teaspoonful Jamaican Allspice
• 1/2 teaspoonful Ground corriander
• Seasoning to taste

Method

Dice the onion and fry in olive oil until transparent. Cut Squash in half and remove seeds put cut side down and bake on tray at 150 for 45 mins. Cool slightly and remove skin. Add in pieces to the onion. Add chopped carrot & the entire tin of pears. Add seasoning and spices. Stir and cover with stock. Simmer for an hour and Liquidise. Season as necessary and serve.