Sweet Potato and Butternut Squash soup

Serves about 4-5 depending. I seem to have strange luck with soup whereby no matter how little I put in ridiculously large amounts come out.
When blending soup put a spoon in the blender when you're pouring it in so it takes some of the heat. Take it out before blending obviously(though I often forget and it hasn't broken the blender yet!)

• 4 garlic cloves
• about 300g of peeled and diced sweet potatoes
• A butternut squash, peeled and diced
• 2 heaped tsp of paprika
• Chilli oil (or a red chilli finely chopper or dried chilli flakes)
• 700ml vegetable stock
• 1 tbsp wholegrain mustard
• 2 tbsp grated parmesan
• a few big spoonfuls of creme fraiche

Fry the garlic, butternut, and potato with the lod on for about 10mins in a large saucepan. Add the paprika and some chilli oil(you can always add more to taste later)cook for another minute. Add stock, bring to boil, cover and simmer for about 20-30mins until tender. Cool a bit, add parmesan and mustard and blend until smooth. Add the creme fraiche and reheat. Season and serve.

This, like most soups freezer well but remember to freeze before adding the dairy.