Butternut Squash and Sweet Potato Soup

Ingredients
1 tbsp olive oil
1 medium onion - peeled and diced
2 cloves garlic - peeled and crushed
1 tsp hot curry powder
300g (11oz) sweet potato - peeled weight and diced
250g (9 oz) butternut squash - peeled weight and diced
½ tsp salt
2 tbsp basil leaves - torn
500ml (1¼pts) vegetable stock (2 stock cubes)
500ml (9fl oz) Alpro Light soya milk

1. Heat oil in a large saucepan, add onion and garlic, cook until soft, add curry powder and cook for a further minute.
2. Add sweet potato and butternut squash, stir and cook for 2 minutes.
3. Add salt, basil leaves, stock and soya milk, 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.
5. Serve soup hot or cold with chopped basil or chives and or a swirl of yogurt.

Serves 4

NOTE: You can make up a batch and use over a few days or freeze a few portions and use later.

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