Roasted Sweet Potato And Butternut Squash Soup - cooking recipe

Ingredients

1 lb sweet potato, peeled and cut into chunks
1 lb butternut squash, peeled, seeded and cut into chunks
3 cloves garlic
1/4 cup olive oil
1 None onion, chopped
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp yellow mustard seeds
1/2 tsp red pepper flakes
4 cups vegetable stock
1 can (14 oz) diced tomatoes
None None Cilantro and plain yogurt, to serve

Preparation

Preheat the oven to 350\u00b0F.
Combine sweet potato, pumpkin and garlic in a baking pan. Toss with 2 tbsp of the oil and season to taste. Bake for 20-30 mins, until tender and golden.
Meanwhile, heat remaining oil in a large saucepan on high heat. Saute onion with spices for 2-3 mins, until tender and aromatic.
Add roasted vegetables to saucepan with stock, 2 cups water and tomatoes. Bring to a boil. Reduce heat to low; simmer for 5-10 mins.
Using an immersion blender, blender or food processor, process soup until smooth. Season to taste and reheat gently. Serve topped with cilantro and a dollop of yogurt.