Ingredients:

• 1 butternut squash
•  2 medium onions
•  ½ teaspoon cumin
• 1 ½ pints stock
• 1 dessertspoon oil
• 1 red chilli

Method:
Pre-heat oven to 200C – gas mark 8
Cut squash in half lengthwise and remove seeds
Place cut side down in a roasting tin with the quartered onions
Bake for about 1 hour
Put oil in large saucepan and fry finely chopped chilli
When cool, scoop the squash flesh into the pan with the onions
Add stock and simmer for 5 minutes
Add cumin to taste
Simmer for 10 minutes
Blitz in blender

Chris is a non sailing club member but always on hand to help at the events. Here she is trying to keep the lid on the soup that definitely reaches those parts other soups don't.