Sweet potato & butternut squash soup with lemon & garlic toast
500g sweet potatoes
, peeled and diced
1 butternut squash, peeled, deseeded and diced
1 tbsp clear nectar
1 tbsp olive oil
, in addition to a sprinkle
2 onions
, generally cleaved
3 garlic cloves, pounded
1l vegetable or chicken stock
1 tsp cinnamon
1 tsp ground nutmeg
100ml twofold cream
For the toast
1 tbsp olive oil
3 garlic cloves, pounded
100g margarine
, at room temperature
pizzazz 1 lemon
2 tbsp clipped chives
1 tbsp cleaved thyme
2 crusty bread portions, cut into cuts
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