Moroccan Butternut Squash

• 1 tablespoon olive oil or butter
• 1 onion, peeled and finely chopped
• 2 cm</

Heat a pot on a medium-low heat and add the oil or butter. Fry the onion and ginger for 5–10 minutes until soft.

Add the butternut squash, apricots, coriander and cumin to the pot, giving everything a stir.

Pour in 1.2 litres of boiling water, crumble in the stock cubes and bring to