Butternut squash and sweet potato soup

Soup-erb. Fragrant, warm and deeply comforting. Feeds 4.

• 1 onion, chopped
• 1 clove garlic, sliced
• 1 tbsp butter
• 1 small butternut, peeled, deseeded and diced
• 1 sweet potato, peeled and diced
• ¾ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 chicken stock cube
• Salt and pepper

1. Melt the butter in a heavy-bottomed saucepan over a medium heat
2. Cook the onion and garlic for 5 or 6 mins until soft
3. Add the diced butternut squash and sweet potato and stir together
4. Cook for a couple of mins then add the spices, seasoning and the stock cube
5. Stir together, before pouring over around a pint of boiling water to just cover the contents of the pan
6. Bring to the boil and then simmer for 15-20 mins until the squash and sweet potato is soft when you poke it
7. Use a wand blender to whizz the soup until smooth, then check the seasoning and serve. Maybe with a little dollop of plain yoghurt or creme fraiche in the middle and some crusty bread on the side.