1 onion, diced
2 cloves of garlic, crushed whole
300g sweet potato, peeled and diced
300g butternut squash, peeled and diced
1 stock cube
2 tsp cumin seeds
Get your oven hot to 180C. Place the diced squash and sweet potato and crushed garlic cloves in a roasting dish with a drizzle of oil and roast for around 20 minutes. Meanwhile, fry the onion in a large pan until soft and translucent. Add the cumin seeds in the last couple of minutes to release their flavour.
When the squash and sweet potato has softened and is getting a bit of colour, transfer to the pan with the onions and mix everything together. Add the stock cube and enough water to cover all of the vegetables and bring everything to the boil. Grind in some black pepper.
Leave to bubble away for 5 minutes then blitz up with a blender.
I always like to add some crunchy bits to the top of my soup but this is optional. Some toasted flaked almonds would be lovely or a handful of sunflower seeds, along with a sprinkle of chopped parsley and a swirl of natural yoghurt. Add a dash of ground cumin if you are feeling particularly fancy.