SPICED BUTTERNUT SQUASH AND SWEET POTATO SOUP

(Pictured) Serves 6-8.

You will need: 2 tablespoons extra-virgin olive oil 300g (10oz) chopped onion 2-3 cloves of garlic, finely chopped 20g( ¾oz) finely grated ginger Sea salt and freshly ground pepper 2 teaspoons ground turmeric 1 teaspoon ground cumin seeds 1 teaspoon ground coriander seeds ½ teaspoon ground cinnamon 2 pinches of chilli flakes (optional) 600g (1lb 5oz) peeled, seeded and chopped butternut squash (weigh when prepared) 600g (1lb 5oz) peeled and chopped sweet potato (weigh when prepared) 1 litre (1 pint 16fl oz) vegetable or chicken stock 1 X 400ml (14fl oz) tin of coconut milk 2 tablespoons of coriander or basil leaves A few dashes of fish sauce or soy sauce for seasoning Place a large saucepan over a medium heat and pour in the olive oil. Tip in the chopped onions, the chopped garlic and the grated ginger. Season with the salt and pepper, turn the heat down to low, cover with a butter wrapper if you have one (to help keep in the steam) and a lid, and cook gently for 8-10 minutes, until the onions are completely tender.

Next, remove the butter wrapper (if using one) and the lid, and add in the ground turmeric, the cumin seeds, the coriander seeds, the cinnamon and the chilli flakes, if using. Turn the heat up a bit and stir the spices into the onions, cooking for a minute until the spices are fragrant.

Tip in the chopped butternut squash and the chopped sweet potato and stir over the heat for a minute, then pour in the vegetable or chicken stock, whichever you’re using. Turn the heat up to high and bring the stock to the boil. Continue to let it boil for another 15 minutes or so until both the butternut squash and the sweet potato are completely tender.

Add in the coconut milk and the coriander or the basil, whichever you’re using, and blend the soup in a liquidiser until silky smooth. Taste for seasoning, adding a little fish sauce or soy sauce if it is lacking in salt.