Spicy Sweet Potato Soup
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 fresh red chilli, diced
450g/1lb butternut squash, peeled and chopped
3 sweet potatoes, peeled and chopped
225g/8oz tomatoes, diced
1.7 litres/3 pints/7½ cups hot vegetable stock
chopped fresh coriander (cilantro) to serve
1 Heat the oil in a large pan over a gentle heat and fry the onion for 10 minutes or until soft. Add the garlic and chilli and cook for 2 minutes.
2 Add the squash, sweet potatoes and tomatoes and cook for 5 minutes. Add the hot stock, then cover the pan and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are soft.
3 Allow the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Reheat gently and serve hot, sprinkled with coriander.