If making this for your baby, leave out the chilli flakes
Cut up toast to make croutons and let your toddler dip them into the soup
2 large sweet potatoes, peeled and cut into chunks
1 large butternut squash, peeled, deseeded and cut into chunks
1 onion, cut into wedges
2 garlic gloves, peeled
1 tsp cumin seeds
2 tbsp olive oil
½ tsp dried chilli flakes, plus extra to garnish
900ml gluten-free vegetable stock
200ml coconut cream
1 tsp garam masala
salt and black pepper
This soup is full of tasty, warming flavours that are perfect for warming you up when it’s cold
1. Put the sweet potatoes, squash, onion and garlic on a baking sheet. Sprinkle over the cumin seeds and drizzle with oil. Place in a preheated oven at 200°C / gas mark 6, and roast for 25 – 30 minutes until tender and golden.
2. Tip the roasted vegetables into a large saucepan with the chilli flakes and stock, bring to the boil and simmer for 10 minutes.
3. Stir in the remaining ingredients, heat through until piping hot and then purée in a food processor or belnder until smooth. Serve, garnished with a pinch of chilli flakes, and with toasted gluten-free bread.
This dish is safe in pregnancy.
This recipe is from Hamlyn All Colour Cookbook: 200 Gluten-Free Recipes by Louise Blair, published by Hamlyn, £4.99.