Butternut Squash and Sweet Potato Soup

Preheat your oven to 180° C
Cut your butternut squash in half lengthways and scoop out the seeds.
Place your squash, white onion (chopped into large chunks), and sweet potato on a baking tray and drizzle the olive oil, salt, pepper, and parsley over the squash. Place in the oven to roast for 30 - 35 minutes.
1 medium butternut squash, 2 tbsp olive oil, 1 large sweet potato / 2 small ones, 1 white onion, 1.5 tsp dried parsely
Peel your garlic cloves and add them to the baking tray in the final 10/15 minutes.
3 cloves garlic
Scoop the flesh of the squash and sweet potato out of the skins and add into a large saucepan alongside the onion, garlic, and spices.
2 tsp cumin powder, 0.5 tsp tumeric, 1 tsp smoked paprika, pinch cinnamon, salt and pepper to taste
Pour in the vegetable stock, and then blend everything with a stick blender. Add more water if necessary.
360 ml vegetable stock
Place the saucepan on low heat to warm it through and add in about three-quarters of the cream - reserve the remaining cream for a decorative drizzle over the top of your soup if you'd like to.
80 ml dairy-free cream or coconut milk
Serve with a sprinkle of chilli flakes, fresh coriander, and crusty buttered bread on the side.
Handful chopped coriander, red chilli flakes