Warming and lightly spiced, this Autumnal squash recipe is good any time of the year.
Serve with crusty bread.
- 1 small squash (chopped into small chunks)
- 4 small sweet potatoes (peeled and chopped)
- 1 vegetable stock
- ½ a teaspoon of cinnamon
- ½ a teaspoon of nutmeg
- 1 bay leaf
- Salt & pepper (to taste)
Add all the ingredients to a pan and cover with water. Bring to the boil and simmer for around 10 minutes until the squash and potatoes are soft.
Remove the bay leaf and discard. Blitz the rest of the ingredients with a hand blender and serve.