Butternut squash soup

Butternut squash soup

1 large butternut squash
3 potatoes
1 leek
3 vegetable stock cubes
1 tsp powdered ginger
1/2 tsp cumin
salt and pepper to taste

Cut cleaned butternut squash and potatoes in cubes. Slice the leek. Put everything in a large pot with the stock cubes and fill with water until the vegetables are just covered.
Cook until the vegetables are tender, then puree the soup. Add the ginger and cumin and salt and pepper if needed.