Squash and Cumin Soup

I made a couple of alterations to Sarah Raven's recipe as we don't like garlic but Andy does like 'hot'!

2 medium squash
3 heaped teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1/2 teaspoon cayenne pepper
2 medium onions chopped finely
large knob butter
750ml chicken stock

Heat oven to 190 degrees or Mark 5.  Cut squash in half, scoop out seeds, drizzle with oil and cook until soft.  About 1 hour.
Heat the seeds in a dry pan for a few minutes then mix them with the cayenne pepper.  Fry onions in butter until soft add cooked squash scooped from skins, seed mix and stock.  Simmer and season to taste.  Easy!