Butternut squash and sweet potato soup with toasted brioche - Aceline

Ingredients

• 1 butternut squash, peeled and cut into wedges
• 2 sweet potatoes, peeled and cut into wedges
• 2 tbsp olive oil (Borges)
• Salt and pepper to taste
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 red chilli, chopped
• 2 tsp smoked paprika
• 1 tin coconut milk (Premier)
• 400ml vegetable stock (Knorr stock pot)
• 2 tbsp chopped fresh coriander
• Toasted sliced brioche bread for serving