Butternut & Sweet Potato soup Recipe

Finely chop the onion and fry in a large pan until translucent. Peel and chop the squash and sweet potato, add to the onion and fry for 5 minutes.
Pour the vegetable stock into the pan, top up with water to cover the vegetables, and simmer until the squash and potato are soft.
Put the salt, pepper corns, caraway seeds, fennel seeds and corriander seeds into a pestle and mortar and grind into a fine powder. Add the powder to the liquid along with the chopped corriander leaf and dried chillie.
Pour the liquid into a blender and blend until smooth. Return the liquid to the pan and add the cream.