Spicy Butternut + Sweetpotato

can be spicy or mild depending on prefrence..

Ingredients

• 1 Butternut Squash,
• 3/4 Sweet Potatoes (I tend to vary the amounts depending on the size of the squash)
• 1 Onion
• 2 Cloves of crushed Garlic
• 1 Pint (roughly) of Veg or Chicken stock
• 1 Red Chilli (optional)
• 1 tsp of Ground Cumin (can adjust depending on personal taste)
• 1 tsp of Chilli Powder if desired… (the 2 spices can be replaced with Curry Powder or Garam Masala if they’re in your cupboard??!)

Instructions

STEP 1:

1. Peel the squash and de-seed (i use a potato peeler or a knife to peel and then i cut in half and spoon the seeds out) then cut to chunks, peel the sweet potatoes and chopped them to a similar size to the squash (you want them to cook at the same rate)

STEP 2:

2. Slice your onion, chilli and garlic and fry off in a little olive oil until the onions are softend.

STEP 3:

3. Add your spices and fry slowly for another 5 mins or so, so as the spices infuse.

STEP 4:

4. Add the veg and fry on a low heat moving them around the pan ensuring they’re coated with the spices.

STEP 5:

5. Add the stock, I tend to add enough so as it covers the veg.

STEP 6:

6. Bring to the boil and then reduce to simmer.

STEP 7:

7. Once the vegetables are soft i tend to squash them down with a potato masher and then blend either with a hand blender or transfer to a ‘jug’ blender?!? Blend to whatever consistancy you like.. I personally prefer it smooth… If its too thick i tend to add a little more stock and return to the hob warming it back up and stirring the stock in.

STEP 8:

TIPS: If you make the soup too spicy by accident then you could add a little single cream to cool the taste..

STEP 9:

STEP 10:

The soup will serve 2 big people!! or 4 smaller! It all depends really on the size of the veg and stock you use..

STEP 11:

STEP 12:

Lots of black pepper really compliments this soup.