Comfort food for winter weekends

CURRIED BUTTERNUT SOUP

SERVES 6 READY IN 40 MIN

1 tbsp sunflower oil
1 onion, chopped
2 garlic cloves, chopped
2 tbsp fresh ginger, grated
2 tbsp curry powder
2 tsp ground coriander
750g butternut, deseeded, peeled and cubed
2 sweet potatoes, peeled and cubed
1,75ℓ vegetable stock
150ml cream
1 tsp pink peppercorns, crushed

1 Heat the oil in a large pan. Add the onion and garlic and fry gently for 5 min, to soften. Add the fresh ginger, curry powder and ground coriander and cook for 1-2 min.

2 Add the