Roast Sweet Potato & Squash Soup

Soup is for me a big comforting hug not only on cold, winter days but any time of the year. Roasting the spice infused sweet potato and butternut squash adds a real richness to this soup. This recipe works great with raw veg too when you’re in a hurry!

• 2 tsp coconut oil
• 1 butternut squash, peeled, de-seeded and cubed
• 1 sweet potato, peeled and cubed
• 1 medium-sized onion, diced
• 3 cloves garlic, minced
• 1 litre hot vegetable stock
• 3 tsp cumin
• 1 tsp turmeric
• Coconut oil
• 3 tbsp crème fraiche

1. Preheat the oven to 180°C and melt 2 tsp of coconut oil in a large roasting tray.
2. Add the cubed squash and sweet potato. Mix through the cumin and turmeric until well coated. 
3. Roast in the oven for 30 minutes or until soft.
4. Sauté the finely diced garlic and onion in a large saucepan with a tsp of coconut oil. Once translucent, add in the roasted veg and stock.
5. Bring to a boil and reduce to a simmer for 10 minutes.
6. Stir in the crème fraiche and blend until smooth.