Butternut Squash and Frankfurter Soup

Place the squash, onion, garlic, olive oil and cumin with half the frankfurters in a large pan and gently sauté until slightly browned. Add the water and stock cube, bring to the boil and simmer for 10 minutes until the butternut squash is tender. Blend the soup in a food processor until smooth. Season to taste with black pepper.

Grill or fry the remaining frankfurters. Serve the soup with a swirl of Greek or natural yogurt, the grilled frankfurters and a few basil leaves.