Sweet potato noodle soup

• sweet potato↗3 x 350g bags prepared butternut squash and

  3 x 350g bags prepared butternut squash and

• curry powder↗3 tbsp tbsp
• coconut milk↗2 x 400g cans

  2 x 400g cans

• egg noodles↗1 nest dried medium

  1 nest dried medium

Step-by-step instructions

1. 1

   Toss the veg with 2 tbsp sunflower oil and 2 tbsp curry powder in a roasting tin. Cook at 200C/180C fan/gas 6 for 30 mins. Blend the veg with the coconut milk and 100ml water until smooth, then season. Cook the noodles in boiling water for 2 mins. Drain, chop and toss with 1 tbsp curry powder. Heat 2cm of oil in a frying pan until hot. Fry the noodles for 1 1/2 mins until crunchy. Drain and season with salt. Heat the soup and serve topped with noodles.