Sweet potato butternut squash soup with lemon garlic toast
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
- 1 tbsp olive oil
- 3 garlic cloves crushed
- 100g butter at room temperature
- zest 1 lemon
- 2 tbsp snipped chives
- 1 tbsp chopped thyme
- 2 ciabatta loaves, cut into slices
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