KEEP IT CLASSIC

Tuck into these comforting favourites with a twist

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Sweet potato and butternut squash soup

SERVES 4

INGREDIENTS

2 large sweet potatoes, peeled and chopped into large cubes

1½ butternut squash, peeled and chopped into large cubes

A splash of olive oil

2 tsp chilli flakes

Freshly milled black pepper and sea salt

1 tbsp butter

2 onions, roughly chopped

2 garlic cloves, crushed

850ml vegetable stock

50ml single cream

Fresh bread and croutons, to serve (optional)

METHOD

Heat the oven to 180°C/ 160°C fan/gas mark 4. Add the sweet potato and butternut squash to an ovenproof dish.

Add a generous splash of olive oil to the vegetables, mix them together to ensure they're all coated with the oil, then sprinkle with the chilli flakes and season generously.

Roast for 30-40 minutes until golden and soft.

While the vegetables are roasting, add the butter to a large pan over a low heat. Once the butter is melted, add the onions and garlic and cook for 10 minutes until soft and translucent.