Quick butternut squash and carrot soup with toasted pine nuts

Hubby and I came back from run and starving. What do we (meaning I) do? Of course I cook!
Here is a quick, veggie and healthy soup.

Butternut squash and carrot soup with pine nuts
Serves 2


Ingredients:
Half a small butternut quash - peeled, deseeded and diced into 0.5cm cubes

Two medium - big carrots peeled and sliced rather thinly
Veggie stock pot (1) or veggie stock cubes (2)
1 shallot - peeled and diced
Chili flakes
Dash of milk
Salt, pepper
Little oil

Let's do it:
Heat the oil with a small knob of butter in a pan and gently fry diced shallot for 5 minutes adding some chili flakes. Next stir in diced butternut squash and carrots, then add enough water to cover vegetables and veggie stock (1 stock pot but 2 stock cubes).Bring to boil and simmer for 10-15 minutes until carrots and butternut squash are tender. Add some salt and pepper and a dash of milk and blitz with a hand blender.
In the meantime heat the frying pan and toast without any fat a small hand full of pine nuts.

Serve with creme fraiche, pine nuts and a sprinkle of paprika and bread if you wish to make it a more substantial meal.