SPICY SQUASH AND SWEET POTATO SOUP

Well, with ice on the inside of the van windows this morning I guess we can safely assume that winter has arrived. Fortunately, this is the season of cheap and cheering soup - not only great as a starter or light meal, but also useful for warming your hands round if you stick it in a mug.

This is one of my current favourites, terrific for using up the sweet potatoes and butternut squash that are so cheap in the shops at this time of year.  One batch takes about half an hour to make and should provide lunch for the whole week.  Unless you have friends, of course...

INGREDIENTS

2-3 tablespoons olive oil

2 cloves of garlic, chopped

2 thumbsize pieces of fresh ginger, peeled and chopped finely

half a red chilli, chopped finely

2 onions, chopped

2 sweet potatoes, peeled and chopped into cubes

225g butternut squash, peeled and chopped into cubes

3 tablespoons sherry vinegar

1 litre vegetable stock, made with 4 teaspoons Marigold bouillon

freshly ground black pepper

salt to taste
soured cream (optional)

METHOD

1. Heat the olive oil in a heavy bottomed pan and add the onion.  Cook on a medium heat until the onion begins to turn transparent.

2. Add the chopped garlic, ginger and chilli.  Wash your hands thoroughly. You wouldn't want to make the mistake of putting your contact lenses in after chopping chilli now, would you? #voiceofexperience

3. Cook for 2-3 minutes, then add the sweet potatoes and butternut squash.  Cook for another couple of minutes.

4. Add the stock and sherry vinegar and bring to a simmer.

5. Cover the pan and simmer for approximately 15 minutes, checking regularly.  Your sweet potatoes and butternut squash should slide off a fork when pronged, but not be too mushy.

6. Puree the soup with a hand blender and add salt and pepper to taste.  A small dollop of soured cream adds a nice tang, if wanted.

7. Pour into mugs and serve.  Especially good with Breadline Bread.