Food

Spiced sweet potato and butternut squash soup.

I wrote a blog post the other day about pulled pork and how it was great that spring was finally on the way and that I was creating food ready for the summer period. Well, I definitely spoke too soon! Waking up today and seeing snow falling made me feel so cold and in the mood to eat warm, comfort food. And you can never go wrong with soup. It’s depressing having to go back to cooking stodgy foods halfway through March but sweet potato and butternut squash are two of my favourite vegetables because of their versatility and they look vivid on a plate. I add honey to my soup to give it some sweetness and it makes it perfect to feed a family so your children can eat it too.

This soup is so easy to make and only takes about an hour to do. It is enough for 6-8 portions (depending on your portion sizes) and is also cheap to make. It works out to be roughly Β£0.95 per portion!

Prep time: 15 minutes.

Cooking time: 1 hour 10 minutes.

Ingredients:

  • 2 sweet potatoes cubed.
  • 1 butternut squash cubed.
  • 300g cherry tomatoes diced.
  • 2 brown onions sliced.
  • 2 garlic cloves sliced.
  • 1 red pepper diced.
  • 1 tbsp cumin.
  • 1 tbsp garam masala.
  • 1 tbsp medium curry powder.
  • 1 tsp tumeric.
  • Salt and pepper.
  • 1 litre vegetable stock.
  • 2 tbsp honey.
  • 1 tbsp vegetable oil.

Method:

  1. Heat the oil up in a large saucepan and add the onion and garlic. Cook on a medium heat for 5 minutes.
  2. Add the red pepper and tomatoes to the pan and season well. Cook for a further 5 minutes.
  3. Add the sweet potato and butternut squash to the pan along with the spices and the honey. Cook on a low heat for 10 minutes with the lid on.
  4. After 10 minutes, add the stock and stir thoroughly. Cook for a further 40 minutes, stirring occasionally.
  5. Take the soup off the heat and allow to cool slightly.
  6. Blend the soup and serve with a drizzle of cream, chopped parsley and fresh bread.

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Enjoy on this cold day!

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