Butternut squash and sweet potato soup recipe

Squash is delicious when slow-cooked in filling soups like this. Serve this warming squash and potato soup with lots of crusty bread.

Ingredients

• 1tbsp olive oil
• 1 large onion, peeled and chopped
• 1 medium chilli, de-seeded and chopped
• 2tsp coriander seeds, lightly crushed
• 1 butternut squash, weighing about 700g (1lb 6oz), peeled and roughly chopped – yields about 500g (1lb) flesh
• 2 medium sweet potatoes (about 1kg/2¼ lb), peeled and roughly chopped
• 1 400g can chopped tomatoes
• 1.25 litres (2 pints) hot vegetable stock (2 stock cubes)
• 1.25 litres (2 pints) hot water
• 80g pack Parma ham (6 slices)
• 250g (8oz) frozen peas
• Freshly ground black pepper

Method

1. Heat the oil in a large pan and cook the onion for about 8 mins, until soft. Add the chilli and coriander seeds and cook for 1 min, stirring. Tip in the squash and potato and cook for 5 mins. Add the tomatoes and stock. Cover, bring to the boil, then simmer for 30 mins or until the vegetables are tender.
2. Cool for a few minutes, then blend to a purée in a food processor - do this in batches.
3. To serve: Pour the soup back into the pan, gradually adding the extra water to get the consistency of soup you prefer. Bring to the boil and simmer for 10 mins.
4. Meanwhile, tear the ham into pieces and dry-fry in a frying pan. Add the peas to the soup to heat through for a couple of minutes. Serve garnished with ham and sprinkled with black pepper.