Butternut squash, sweet potato and chickpea soup

Ingredients - 1 onion chopped, 2 garlic cloves, crushed, 8g fresh ginger, grated.
 400g butternut squash, diced, 200g sweet potato diced. 1 can chickpeas, drained
 1 tsp cumin seeds, 1 tsp coriander seeds, 1/2 - 1 tsp chilli powder
 1 tsp honey, 1 litre vegetable stock, coriander to garnish 
 

Method - first toast and grind the cumin and coriander seeds.I do this in a dry frying pan then give the seeds a rough grind in my pestle and mortar.

Heat 1 tbsp olive oil in a saucepan and cook the onion and garlic until soft but not browned. Add the spices, ginger and honey. Stir, then add the squash, sweet potato and stock. Bring to the boil then simmer for 10 minutes. Add the drained chickpeas and cook 10 minutes more until all veggies are soft. Blend until smooth. Season with salt and pepper. Serve with lashings of hot sauce (or not!) and coriander