Butternut Squash And Sweet Potato Soup

Step 1

Heat the oil in a large pan and cook onions on a low heat until soft, about 10 mins. Add the rest of the vegetables and cook for a further 5 mins.

Step 2

Add the stock and bring to the boil, then lower heat and simmer, uncovered, for around 20-30 mins, until vegetables are tender.

Step 3

Allow to cool for 5 mins then whiz in a blender, in batches, until smooth.

Step 4

Season with salt and pepper then serve with a swirl of cream and a sprinkle of coriander.