sweet potato and butternut squash soup

A hearty warming soup, perfect served with the DS-gluten free Brown Ciabatta Rolls!

Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

ingredients:

1 tbsp olive oil
1 medium onion – peeled and diced
2 cloves garlic – peeled and crushed
15mlsp (1 tsp) ground cumin
300g (11oz) sweet potato – peeled weight and diced
250g (9 oz) butternut squash – peeled weight and diced
Seasoning
1 litre (1 ¾ pts) vegetable stock
2 x 15mlsp (2 tbsp) chopped fresh coriander

method:

1. Heat oil in large saucepan, add onion, and garlic, cook until soft, add ground cumin and cook a further minute.
2. Add sweet potato and butternut squash, stir and cook for 2 minutes.
3. Add seasoning and stock, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked.
4. Blend or process vegetable mixture until smooth, stir in the fresh coriander, dilute with water if necessary.
5. Serve soup hot or cold.