I love this, as in my opinion it gets the best out of a squashes flavour and adds the silky smoothness that a sweet potato can provide. Cover this with the sweet pomegranate, bitter leaves, sour acidic tomatoes, and salty sage leaves as a garnish and its a real winner

Feeds 4-6 / Cooking time 25 minutes / Prep time 10 minutes

INGREDIENTS

30 ml olive oil

1 butternut squash, cored and peeled: approx. 400 g of squash

1 sweet potato, peeled and roughly diced

400 ml Cashew nut Milk

400 ml veg stock or water if not

2 cloves of garlic

1 large thumb of ginger, peeled and chopped

2 white onion, diced

2 heads of Red chicory

1 pomegranate, deseeded

30 g sage leaves, fried until crisp

30 g toasted pumpkin seeds

16 cherry tomatoes cut in half

Pre heat the oven to 140 c

Place the cherry tomato halves onto a tray and bake in the oven until the soup is ready.

Gently fry the onions, garlic, ginger, sweet potato and squash. season well with olive oil, salt and pepper.

Add in the Cashew nut milk and veg stock or water and gently simmer until the squash and sweet potato is soft and tender

Blend all of contents of the pan until super smooth.

Make sure the soup is perfectly seasoned.

Pour into 4 bowls and garnish as neatly or as scruffily as you please.