Ingredients serve 4

2 large sweet potato

1 large butternut squash peeled and cut into chunks

1 onion cut i nto wedges

2 garlic cloves peeled

1 tablespoon cumin seeds

2 tablespoon olive oil

1/2 teasepoon dried red pepper paste opitional

+ extra to garish (opitional)

3and a half gluten free vegetable stock

1 teasepoon garam marsala

salt and black pepper

Put the sweet potato onion and garlic on a baking sheet . Sprinkle over the cumin seeds and drizzle with the baking sheet . sprinkle over the cumin seeds and drizzle with the oil . Place in a preheated oven 400/f and roast for 25-30 minutes until tender and golden

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

Stir ; In the remaing ingredients heat through until piping hot then puree in a food processor or blender until smooth . Serve garished with a pinch of chilli flakes if liked and toasted gluten free bread .

For squash and lentil soup roast the squash and onion and garlic as above , omiting the sweet potatoes , for 20 minutes until nearly cooked

. transfer to a large saucepan and add 3 oz split lentils () rinsed and drained and 5 cups gluten free vegetable stock . Bring To a boil and simmer for about 25minutes until the lentils and squash are soft. Puree in a food processor or blender until smooth and season well with salt and pepper . Serve with warm crusty golden gluten free bread .

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