Spicy sweet potato and butternut squash soup

This delicious, health promoting and tasty soup serves 6. Chock-full of disease busting, fat burning spices and herbs as well as carotenoids from the tubers and 200 active compounds from garlic and oinions.

25 g grass fed butter
1 large onion
2 cloves garlic
1 butternut squash
1 medium sweet potato
2 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
About a 3 to 4 cm piece of fresh ginger, peeled and grated
Sea salt and black pepper
750ml vegetable or chicken stock
2 to 3 tbsp of reduced fat crème fraîche
Fresh coriander, chopped
1 fresh, red chilli, deseeded and finely chopped (optional)

In a large saucepan melt the butter over a low to medium 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 2.5cm cubes.

Once the onion is soft, add the chilli powder, ginger, cumin and the coriander and salt and pepper. Fry for a few minutes, then add the butternut squash to the pan and stir.

Peel and chop the sweet potato into 2.5cm cubes and add to the pan.

Pour in the stock and make sure everything is covered and give it a good stir ensuring you get to the bottom. This is where a lot of flavour likes to hide! If the stock is not enough to cover everything add hot water from the kettle. Bring to the boil and simmer until the vegetables are soft. Add extra hot water if things start looking too dry.

Blend to the desired texture, stir in the crème fraîche and serve with fresh, chopped coriander.

You could also garnish with a deseeded, chopped fresh red chilli for extra heat and colour

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