Spicy Sweet Potato and Squash Soup

1 large butternut squash
1 large sweet potato
1 red chilli pepper (dried or fresh)
2 cloves garlic
1 litre chicken or vegetable stock

Pre-heat the oven to gas mark 4/180 Celsius/350 Farenheit.

Peel the sweet potato and cut it and the squash in half. Place on a baking tray and brush with the oil. Put in the oven.

After about 30 minutes, add the peeled garlic cloves to the tray and continue to cook for a further 15-30 minutes, until the vegetables are soft.

After cooking, leave the vegetables to cool, the chop the sweet potato into chunks; peel, deseed and chop the squah and put these, along with the garlic and chilli into a blender.

Add the stock and blend until smooth.

This can be served immediately or cooled and then frozen.

This makes 5 generous servings of thick soup; if you prefer a thinner soup just add more stock or water.

Comment: I added some thyme and basil.

Submitted by: SAFFSTAR. From: SparkPeople