Butternut Squash and Sweet Potato Soup

Ingredients:

500g sweet potatoes, peeled and diced

1 butternut squash, peeled, deseeded and diced

1 tbsp clear honey

1 tbsp olive oil, plus a drizzle

2 onions, roughly chopped

3 garlic cloves, crushed

1litre vegetable or chicken stock

1 tsp cinnamon

1 tsp grated nutmeg

2 soup spoons of Greek yoghurt

Method:

1. Head oven to 220C/200C fan.  Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil.  Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.

2. Meanwhile fry the onions in 1 tbsp of olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg.,  Bring to the boil and simmer for 5 mins.

3. Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock.  Blend everything until smooth using a stick blender.  Stir in the greek yoghurt and bring back to a gentle simmer, and season with salt and pepper to taste.