spiced sweet potato and squash soup

Using real butter and cream here is essential, as the flavour shines through. Serves 20

about 85g butter
3 large onions, peeled and chopped
3 tsp garlic purée
3 harlequin squashes (or use butternut), peeled and chopped into 2.5cm cubes
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
3 sweet potatoes
2.25l vegetable stock
300ml double cream

  1. In a large saucepan melt the butter over a low to medium heat. Add onion to the pan. Cook, stirring occasionally. Add garlic to the pan.
  2. Once the onion is soft, add the chilli powder, cumin and the coriander and salt and pepper. Fry for a few minutes, then add the butternut squash to the pan and stir.
  3. Peel and chop the sweet potato into 2.5cm cubes and add to the pan as well.
  4. Pour in the stock and make sure everything is covered and give it a good stir ensuring you get to the bottom. If the stock is not enough to cover everything add hot water from the kettle.
  5. Bring to the boil and simmer until the vegetables are soft (20-30 minutes). Add extra hot water, if things start looking too dry.
  6. Blend to the desired texture, stir in the cream and serve.

(scaled from http://allrecipes.co.uk/recipe/31077/spicy-sweet-potato-and-butternut-squash-soup.aspx)

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