Ingredients

large sweet potato, chopped roughly

2 oz

butter

glugs of olive oil

onion, finely sliced

leek, finely sliced

1 tsp

garlic powder

1 tsp

ground coriander

1/2 tsp

mexican chile powder, add more to taste. I used 1 tsp and it had a wonderful 'kick' to it

1 1/2 pints

water

2 tbs

bouillon stock powder

Pepper and Steenbergs Perfect Salt to taste

1/4

pint double cream or Coconut cream for plant based diets

Butternut squash and organic chilli turns this soup into a beautiful radiant orange colour that delivers a warming hug as you spoon it into your mouth

Serves 6

Method

1. Heat butter and olive oil in a saucepan or stockpot

2. Add the sweet potato, onion and leek, and garlic powder. Sweat for 4 minutes, stirring

3. Add the coriander and chile powder. Stir for 1 minute.

4. Add water and bouillon

5. Cover the saucepan and simmer for 25 minutes, or until the sweet potato is soft

Take off the heat. Either mix the soup in a blender until smooth or use a hand held blender in the pan. Add the salt and pepper to taste. Add the cream and re-heat just before serving. If at any time you think the soup is too thick , add water until you reach the required consistency.

It is a really simple soup to make and so delicious! Enjoy!