Butternut Squash & Sweet Potato Soup with Lemongrass

Note: You may use all sweet potato or all butternut squash in this soup if you prefer.

Serves 4

In a large heavy based saucepan, melt the butter and add the chopped onion. Stir, season with salt and cover the saucepan with a lid. Turn down the heat to low and cook gently, stirring regularly, until the onion has softened - about 10 minutes. Add the garlic, chilli, ginger, lemongrass and tomato puree to the pot and cook gently for another few minutes with the lid on. Now add the cubes of sweet potato and butternut squash, the stock and coconut milk and bring to the boil. Season generously with salt and simmer gently until the vegetables are tender when pierced with a knife. Remove the stalk of lemongrass and discard.

Whizz the soup in a blender or food processor until completely smooth. Taste, check the seasoning and adjust as required.

Love a little heat? Keep those chilli seeds in for that extra kick! And if you dare, sprinkle in some cayenne.

Top Tip: Adjust the consistency with some extra stock, water, or coconut milk if it's too thick for your liking.

Bon Appétit! 🍵