Recipe Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion to the pot and sauté for 5 minutes until softened.
3. Add the minced garlic to the pot and sauté for an additional minute until fragrant.
4. Add the chopped butternut and sweet potato to the pot, along with the ground cumin, coriander, and cinnamon. Stir to combine.
5. Pour the vegetable stock over the vegetables and bring the mixture to a boil.
6. Reduce the heat to low and let the soup simmer for 20 – 25 minutes until the vegetables are tender.
7. Use an immersion blender or transfer the soup to a blender to puree it until smooth. You can also serve your soup without blending – simply mash lightly with a fork or potato masher.
8. Stir in the cream and season the soup with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh parsley and chargrilled naan.