Butternut squash soup with cumin & ginger

Ingredients
1 medium butternut squash – peeled and diced
1 onion
1 tsp coconut oil
1/2 tsp cumin seeds
2 tsp grated ginger
1ltr vegetable stock

Method
Place the oil into a large pan with the cumin seeds
Over a medium heat stir the cumin seeds until they begin to pop
Add in the diced onion
Stir for a few minutes until the onions just begin to soften
Add in the butternut squash and stir for a minute or two
Add the stock and stir well
Bring to the boil and then simmer for 15 minutes before adding in the ginger and simmering for a further 5 minutes
Place into a blender and blend until silky smooth