2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 fresh red chilli, diced
1lb butternut squash, peeled and chopped
3 sweet potatoes, peeled and chopped
8oz tomatoes, diced
7½ cups vegetable stock
chopped fresh 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 vegetable
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 process in batches in a blender or food processor until
smooth. Reheat gently and serve hot, sprinkled with cilantro.