1 butternut squash - around 750g (1lb 10oz) - peeled and roughly chopped
2
medium sweet potatoes, peeled and roughly chopped
2
medium tomatoes, skinned and diced
1l
(3 pints) hot vegetable stock
Directions
Step 1
Heat the oil in a large pan and fry the onion until soft - around 10min. Add the chilli and coriander seeds to the pan and cook for 1-2min.
Step 2
Add the squash, potatoes and tomatoes and cook for 5min. Add the hot stock, then cover and bring to the boil. Simmer gently for 15min or until the vegetables are soft.
Step 3
Whiz the soup in batches in a blender until smooth. Reheat to serve.
To freeze
Cool after step 3 and put in a freezerproof container. Seal and freeze for up to three months.
To serve
Defrost for 4hr at cool room temperature. Put in a pan and bring to the boil. Simmer for 10min or until hot right through.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
