Squash and sweet potato soup

I absolutely love soup. It’s so comforting and it almost feels like there should be rules around how you eat it.

・Log burner lit – check

・Tracksuit bottoms and chunky wool jumper on – check

・Bed socks well and truly on ones feet – check

・Candle lit - check .......You catch my drift.

Even though I’ve created an Autumnal picture I often make soup in the summer. It’s a quick and easy lunch, supper or starter if you are having a dinner party. What's even better is you can make it in advance, pop it in the fridge and then warm it when you're ready. This particular soup is not only quick and easy to prepare but it's perfect if you don’t want have to do a lot of prep.

Shopping list

・Diced butternut squash and sweet potato. To make life easier, purchase the pre-prepared diced packs (3 x 350g)

・1 large onion

・1 red pepper

・Root ginger or chilli 

・Two pints of vegetable stock

・Two carrots

・Olive oil

・Salt and black pepper

Quick utensil check

・Chopping board.

・Knives to chop – whatever are your go to ones.

・Hand blender or if you have a Morphy Richards sautés and soup blender (or equivalent) even better.

・Saucepan to heat the stock.

・Large bowl to pop all your vegetables in.

・Baking tray to roast the vegetable mix.

You're ready to cook!

・Preheat the oven to 200C/180C Fan/Gas 6.

・Prep the vegetables (as below) and pop them into the bowl.

・Deseed and cut your pepper into cubes.

・Finely chop your onion.

・Peel, chop and dice your carrots.

・Finely chop your ginger or chilli (whichever one you are using). You only need a tiny sprinkling.

・Add the diced squash and potatoes to the bowl.

・Add  3-4 tablespoons of olive oil over the vegetables and season with salt and pepper. Give everything a good stir to ensure everything is coated.

・Tip the mixture into the baking tray and pop in the oven.

・Roast for 45 minutes or until the vegetables are tender.

・While the vegetables are cooking, gently heat the stock (I do this towards the end of cooking time).

・Once the vegetables are cooked, add them to the heated stock and blend until smooth. Alternatively, if you have a Morphy Richards sautés and soup blender (or equivalent) pop the heated stock along with your vegetables in, select the required setting and let it do its thing!

You're ready to serve.

I like to serve with crusty rolls, with way too much butter on them but go with whatever takes your fancy.



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