Ingredients

500g sweet potatoes , peeled and diced 1 butternut squash, peeled, deseeded and diced 1 tbsp clear honey 1 tbsp olive oil , plus a drizzle 2 onions , roughly chopped 3 garlic cloves, crushed 1l vegetable or chicken stock 1 tsp cinnamon 1 tsp grated nutmeg 100ml double cream

Directions

Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally. Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins. Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.