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  level tsp coriander seeds, crushed
• 1  butternut squash - around 750g (1lb 10oz) - peeled and roughly chopped
• 2 medium sweet potatoes, peeled and roughly chopped
• 2 medium tomatoes, skinned and diced
• 1.7 liter(s) (3 pints) hot vegetable stock

Method

1. Heat the oil in a large pan and fry the onion until soft - around 10min. Add the chilli and coriander seeds to the pan and cook for 1-2min.
2. Add the squash, potatoes and tomatoes and cook for 5min. Add the hot stock, then cover and bring to the boil. Simmer gently for 15min or until the vegetables are soft.
3. Whiz the soup in batches in a blender until smooth. Reheat to serve.
4. TO FREEZE Cool after step 3 and put in a freezerproof container. Seal and freeze for up to three months.
5. TO SERVE Defrost for 4hr at cool room temperature. Put in a pan and bring to the boil. Simmer for 10min or until hot right through.

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