Ingredients

2 large sweet potato peeled and cut into chunks

1 onion buttered squash peeled, seeded and cut into chunks

1 onion , cut into wedges

2 garlic clove cloves seeded

1 tablespoon cumin seeds

2 tablespoon olive oil

1/2 teasepoon dried red pepper flakes plus extra to garish opitional

three and a half gluten free vegetable stock

3/4 coconut cream

1 teasepoon garam marsala

salt and black pepper

Method

put the sweet potatoes squash , onion and garlic on a baking sheet . Sprinkle over the cumin seeds and drizzle for 25-30 minutes until tender and golden

Tip; The Roasted vegetables into a large saucepan with the pepper flakes and stock , bring to a boil and simmer for 10 minutes

Stir in the remaining ingredients heat through until piping hot and then puree in a food processor or blender until smooth . Serve , garished with a pinch of chilli flakes if liked and with toasted gluten free – breasts

For squash and lentil soup , roast the squash , onion and garlic as above , omiting the sweet potatoes for 20 minutes until neatly cooked . Transfer to a large saucepan and add 3 and 1/2 oz split red lentils unseed and drained and 5 cups gluten free vegetablezs stock . Bring to a boil and simmer for about 25minutes until smooth and season well with salt and pepper. Serve with warm crusty gluten free – bread .

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