By Sue Bedford (MSc Nutritional Therapy)
Ingredients (makes 6 bowls)
1 onion
1 sweet potato
20g of butter
1 clove garlic
750ml vegetable or chicken stock
100ml double cream
1 butternut squash
2 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper
To make:
In a large pan melt the butter over a low heat. Peel and chop the onion and add it to the pan. Cook, stirring occasionally. Crush or finely chop the garlic and add to the pan. Chop the butternut squash into cubes. Once the onion is soft, add the chilli powder, cumin and the coriander along with the seasoning. Fry for a few minutes, then add the butternut squash to the pan and give it a stir. Peel and chop the sweet potato into cubes and add to the pan too. Pour in the stock and give it a good stir. Add some extra water if needs be to ensure that all of the vegetables are covered. Bring to the boil and simmer until the vegetables are soft. Using a blender, blend to the desired texture, stir in the cream and serve. Enjoy!
