Good soup is perfect if you are feeling chilli, whilst filling you up and giving you energy for the rest of the day. This dish can easily be made vegan by using coconut yoghurt.

You will need:
1 small butternut squash, chopped into small chunks
1 small white onion, finely sliced
2 garlic cloves
1/2cm fresh ginger, peeled and chopped
1/2cm fresh turmeric, peeled and sliced (or 1/4 teaspoon of dried turmeric)
Fresh red chilli to taste, chopped
1 teaspoon of dried ground cumin
1l vegetable stock
200g cooked quinoa
1 courgette, sliced
2 large handfuls of spinach
Small bunch of coriander, chopped
10 mint leaves, sliced
2 tablespoons of natural yoghurt
2 teaspoons of pesto (optional)

Fry the onion in a large glug of oil (we used Fussels chilli rapeseed oil) until golden, season with salt
Add the garlic, chilli, ginger, turmeric and cumin and fry for 1 minute
Add the squash and coat in the onion mixture
Pour the stock in and simmer until the squash is cooked through, blend
Pour back into the pan and combine with the quinoa and courgette
Simmer for 2 minutes and add the spinach for 1 minute
Pour into 2 serving bowls and decorate with the yoghurt, the coriander and mint and the pesto if using

For Pesto:
Combine 2 sprigs of basil, a handful of pine nuts and grated parmesan in a blender and pulse whilst pouring in 100ml olive oil. Season with salt and lemon juice to taste.
NOTE: try using different herbs and nuts