I tried this recipe last week - it's very yummy. Although I have to confess I used frozen butternut squash! It's not as flavoursome as the fresh variety, though not bad when roasted and in soups. And at least the pre-prepared frozen variety doesn't entail me using my samauri sword techniques to prepare it. Delia Smith would be proud of me! Anyway onto the recipe....
1 tablespoon olive oil
1 medium onion - peeled and diced
2 cloves garlic - peeled and crushed (OK I left out the garlic, not my favourite)
1 teaspoon ground cumin
11 oz (300g) sweet potato (peeled weight and diced)
9 oz (250g) butternut squash - peeled weight and diced
1 litre (1 3/4 pints) vegetable stock
2 x 2 teaspoons chopped fresh coriander
Heat oil in a large saucepan, add onion and garlic, cook until soft,
Add ground cumin and cook a further minute.
Add sweet potato and butternut squash, stir and cook for two minutes.
Add seasoning and stock, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked.
Blend or process vegetable mixture until smooth, stir in the fresh coriander, dilute with water if necessary.
Serve soup hot or cold (and it freezes well too).