Method
1. Heat the olive oil in a pan and sweat the chopped onion and garlic until soft and slightly transparent.
2. Add the butternut squash and sweet potato and sweat until soft.
3. Add the stock/water and simmer on a low heat for 20 mins, partially covered with a lid, until the squash and sweet potato are soft and break up easily when prodded with a fork.
4. Meanwhile, dry-fry the walnuts, sprinkled with a pinch each of dried chilli flakes and sea salt, until the nuts are warm and fragrant.
5. Blitz the soup in a blender, then add the salt and freshly ground pepper to taste. Sprinkle the nuts over the soup before serving. Decorate with coriander leaves if liked.
Source: Hyde J (2016) The gut makeover: 4 weeks to nourish your gut, revolutionise your health and lose weight.
United Kingdom: Quercus Publishing.
Allergy advice: contains nuts (if walnuts used).