Spicy butternut squash soup

Ingredients:

1 medium sized butternut squash (about 750 gm) peeled and chopped into chunks
3 spring onions
1 large potato peeled and chopped
4 cloves of garlic chopped finely
1 small onion chopped
2 tbsp olive oil
500 ml vegetable stock
1 tsp cumin
1 tsp coriander seeds

Dry roast the cumin and the coriander and grind them.Heat olive oil in a pan deep enough to hold all the vegetables.Add the cumin and coriander powder and let the flavours develop for about half a minute.Add the garlic, onions and spring onions.Then add all the vegetable and toss till they are all coated with olive oil. Add the vegetable stock. Cover and cook for about a half hour. When the vegetables are tender, take it out of the heat and blend. Garnish with Spanish paprika and serve.