Butternut Squash, Sweet Potato and Tomato Chilli Soup

One of my favourite soups that I make, its great to have for lunch at home or work.  You can also make extra and freeze some in small pots for future lunches

• Adding milk is optional to this dish you can serve without

• Other ideas include adding cream if wanting a creamier soup, although not as healthy option

• I have served in a bowl topped with a dollop of half fat crème fraiche and sprig of fresh coriander, along with a chunk of home made bread

• For a quick and easy home made bread, follow link to find out more about Sainsbury's 'Just add water' bread

Serves: 4
Prep and cooking time: 20-30 mins
What you will need...
1/2 fresh red chilli chopped (with seeds if you like extra spice)
1 clove of garlic
1/2 onion finely chopped
1cm cube of ginger chopped or 1/2 tsp ginger powder
1/2 tsp of sweet paprika
1/2 tsp of black onion seeds (don't worry if you haven't got you can leave this out)
Squeeze of lemon juice
Dash of garlic olive oil (or normal olive oil will suffice)
Seasoning to taste
1/2 small butternut squash chopped into small cubes
1/2 sweet potatoes chopped into cubes
1 potato chopped into cubes
2 tbs tomato and chilli paste (or you can use regular or sun-dried tomato paste and up the amount of fresh chilli you put into dish if you haven't got a ready formed paste to hand)
1 ltr chicken stock (enough to cover squash and potatoes)
75 mls of milk (optional)
What you need to do...

• Using a blender or Kenwood miracle chopper blitz together chilli, garlic, ginger, onion. paprika, onion seeds, tomato and chilli paste black pepper, lemon juice and garlic olive oil to make into a paste and keep aside

• If you haven't got a blender, you can instead finely chop the above and mix together before lightly brown in a pan over a mid heat prior to the next stage

• Add your chopped squash and both types of potatoes to pan

• Stir in the paste you made in step one 

• Make up chicken stock and pour into pan, ensuring there is enough stock to cover all the ingredients

• Bring to boil and then simmer until you can easily poke a sharp knife through the potatoes

• Allow to cool, before using a hand blender or food processor to blitz the mixture into a smooth soup

• Finally add milk and stir in well , you may need to then bring the soup back to a gentle heat before serving