Squash and sweet potato soup

Serves: 8

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Total Time: 55

Prep Time: 20

Cook Time: 35

• 1 tablespoon(s) olive oil
• 1 large onion, finely chopped
• 2 medium red chillies, deseeded and chopped
• 2 teaspoon(s) coriander seeds, crushed
• 1  butternut squash - around 750g - peeled and roughly chopped
• 2 medium sweet potatoes, peeled and roughly chopped
• 2 medium tomatoes, skinned and diced
• 1.7 liter(s) hot vegetable stock

Method

1. Heat the olive oil in a large pan and fry the onion until soft - around 10 minutes. Add the chilli and coriander seeds to the pan and cook for 1-2 minutes.
2. Add the squash, sweet potatoes and tomatoes and cook for 5 minutes. Add the hot stock, then cover and bring to the boil. Simmer gently for 15 minutes or until the vegetables are soft.
3. Fill a flask with hot water to warm it up. Whiz the soup in batches in a blender until smooth. Reheat until piping hot. Empty the water out of the flask and fill with the soup.

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