Soup is such a comfort. Warm, nourishing & seasonal. Nothing says autumn like this.

Method

Chop the garlic and heat in the olive oil on a gentle flame in large saucepan.

Dice the sweet potato & butternut squash (leaving the skin on!) and add to the pan. After about 2 mins pour in the veg stock & add the leaves of 2 thyme sprigs.

When the veggies are soft, blend using a stick blender or stand up blender, until smooth.

Season with salt & pepper & serve with the crumbled feta and fresh herbs.