|Vegetables all chopped and ready to roast.|
3 medium sweet potatoes – peeled and cut into 8ths.
2 medium onions peeled and cut into quarters
1 small – Medium butternut squash (don’t peel but cut in half and scoop out seeds etc. Cut into cubes similar size to sweet potatoes
A good glub of Olive Oil.
½ -¼ tsp ground cinnamon, ground turmeric, ground cumin.
2 chicken stock cubes. Mixed into 2 pints of stock.
Additional warm water to add if too thick.
Put some olive oil in a roasting tray add vegetables and sprinkle over some more oil.
Place in a hot oven and roast until just turning.
Meanwhile make up stock and add spices stir through.
When cooked spoon in the roasted vegetables try not to add any of the surplus olive oil.
Blend all the ingredients with a hand blender and if necessary add some more hot water to make a smooth consistence.
Stir in some single cream for a special occasion. Serve with hot bread. Yum.
If you make too much this soup it can be frozen before the cream is added.
If you have vegans/vegetarians in your house (as we do) substitute the chicken stock cubes for vegetable stock cubes and omit the cream. It still tastes really good