Very quick, tasty and healthy dish, this makes enough for four and freezes really well. Great flavours as autumn draws even closer!
oil, garlic, cumin seeds, chilli flakes, veg stock cube, sweet potato, butternut squash, milk
Start by peeling and dicing 3 medium sweet potatoes and half a butternut. In a heavy based saucepan add 2 tsp of cumin seeds, gentle roast on a medium heat, add a glug of oil, 2 cloves of crushed garlic and a pinch of chilli flakes. Once the garlic is soft add the sweet potatoes and butternut. Coat in the oil and crumble in a veg stock cube, then add enough water so the veg is covered. Bring the water to the boil then simmer for 15-20 minutes until the veg is soft and falling apart. At this stage blitz the mixture with a hand held blender. Add a little milk if you would like it a little creamier, season well and serve with crusty bread.