River Cottage

1. Finely dice the onion and garlic, Clean all traces of dirt from the Leek and slice.

2. Peel and chop the butternut squash (remove seeds and pulp) and sweet potato.

3. Sweat the onion and garlic with the oil and butter, add the leeks cook until soft.

4. Add the sweet potato and butternut squash into the pan and add the stock and water, until a half inch above the ingredients.

5. Bring the pan to the boil and simmer until soft. Add the ground cumin.

6. Blend the ingredients and re-boil. Taste for seasoning add more cumin if required.

7. Serve with a swirl of cream and crusty bread.

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Enjoy