Ingredients
800 grams (1 ¾ lb) butternut squash cut into big chunks
2 large carrots diced into 1 inch cubes
1 onion unpilled cut in 1/2
1/2 teaspoon Fennel Seeds 28g
1/2 teaspoon Garlic Granules
1/4 teaspoon Chilli Flakes 29g
4 tablespoons olive oil
750 millilitres vegetable stock
2 tablespoons creme fraiche
1/2 baguette sliced
1 teaspoon Mixed Herbs