Monica’s Squash and Sweet Potato Soup

low-fat cooking spray
1 large onion, chopped
2 garlic cloves, chopped finely
1 butternut squash 1 ½ - 2 lbs, peeled and chopped roughly
1 medium sweet potato, peeled and chopped roughly
4 cups of vegetable or chicken stock
salt and freshly ground pepper
1 - 2 pinch(es) chili powder
Sour cream, to garnish

1. Heat a large saucepan and spray with the low-fat cooking spray. Gently fry the onion and garlic for a few minutes until softened, adding a little water to the pan if necessary to stop them sticking.
2. Add all the other ingredients except the sour cream and bring to the boil. Simmer for 20 - 25 minutes until the squash is soft, then purée in a food processor, or push through a sieve with the back of a wooden spoon. Or use that magic wand mixer thing.
3. Just before serving, check the seasoning and drop a spoonful of sour cream in the center of each bowl.

Barbara