Sweet Potato and Squash Soup
This soup is delicious, speedy to make, really simple and seasonal too!
50g coconut oil
1 large onion, finely chopped
1 tsp ground coriander
1 large sweet potato, peeled and cut into chunks
600g squash, such as butternut or pumpkin, peeled and cut into chunks
1.5 litres hot vegetable stock
fresh coriander to garnish
Heat the oil in a large saucepan and fry the onion gently for 10 minutes, until softened. Add the coriander and fry for another minute.
Add the sweet potato, squash and stock. Season with salt to the boil and simmer gently for 25 minutes, until the chunks of squash and sweet potato are completely tender.
Cool slightly, then whizz the soup in batches in a food processor until smooth. Heat gently until piping hot and check the seasoning. Serve sprinkled with fresh coriander leaves.