Glenn Forsyth's spicy kūmara and butternut squash soup

Spicy Kūmara and Butternut Soup

Serves: 4
Preparation: 15 minutes
Cooking: 15 minutes

Ingredients

5 cups diced kūmara and butternut squash
3 cups chicken or vegetable stock
¼ teaspoon ground cinnamon
1 teaspoon dried chilli powder
1 teaspoon curry powder
Cracked pepper
Lite sour cream
Fresh coriander for garnish

Method

Put the diced butternut and kūmara in a large saucepan with the stock, cinnamon, curry powder and chilli. Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. 

Using a blender, mix soup to desired consistency and put back into the saucepan to reheat

Serve with a dollop of sour cream, fresh cracked pepper and coriander