Sweet Potato and
Squash Soup
(Serves 6)
Ingredients
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
Instructions
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.