Roasted butternut squash soup with pork tenderloin by Steven Dolby

(Serves 4 people)
INGREDIENTS
265g Pork tenderloin
MARINADE 
1 Tsp fennel seeds
2 Garlic cloves
3 Tsp garam masala
1 Tsp cumin
1/2 Tsp chili flakes
1/4 Cup olive oil
1/2 Fresh lemon juice
SOUP
875g Butternut squash (cut into bite size pieces)
1/2 Medium red onion (roughly diced)
1 Garlic clove (roughly sliced)
3 1/2 Cups chicken stock
Fresh coriander (small handful)
Olive oil
Salt & ground black pepper (to taste)
Cook pork to an internal temperature of 155°F

© STEVEN DOLBY