Preparation : 20 min. Cooking time : 10 min.

4

Ingredients

• 1 tbsp olive
• 1 medium onion - peeled and diced
• 2 cloves garlic - peeled and crushed
• 1 tsp hot curry powder
• 300g (11oz) sweet potatoe - peeled weight and diced
• 250g (9oz) butternut squash - peeled weight and diced
• ½ tsp salt
• 2 tbsp basil leaves - torn
• 750ml (1¼ pts) vegetable stock (2 stock cubes)
• 250ml (9fl oz) Alpro soya alternative to milk

Preparation

Heat the oil in a large saucepan, add onion, and garlic, cook until soft, add curry powder and cook a further minute. 
Add sweet potato and butternut squash, stir and cook for 2 minutes.  Add salt, basil leaves, stock and Alpro soya alternative to milk, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked. 
Blend or process the vegetable mixture until smooth.  Serve soup hot or cold with chopped basil or chives and/or a swirl of cream or yogurt.

Extra information

This is delicious either hot or cold, the hit of curry powder enhances the flavours of the sweet potato and the butternut squash.