Home Comforts: Sweet Potato & Butternut Squash Soup

Temperatures have well and truly dropped this week as we delve deeper into winter. In weather like this, all we want is to turn the heating up, wrap ourselves up in blankets and snuggle up with our favourite home comforts. It is more than likely that these comforts come in the form of rich foods and hot drinks. If you love your comfort food but wish for a healthy alternative, we have a great recipe for a seasonal soup which will leave you feeling cosy – without the added calories.

Sweet Potato and Butternut Squash Soup:

sweet-potato-butternut-squash-soup-with-lemon-garlic-toast
Recipe courtesy of http://www.bbcgoodfood.com

YOU WILL NEED:

-500g sweet potatoes

-Peeled and diced 1 butternut squash, peeled and diced

-1 tbsp clear honey 1 tbsp olive oil, plus a drizzle

-2 onions, roughly chopped

-3 garlic cloves, crushed

-1 vegetable or chicken stock

-1 tsp cinnamon

-1 tsp grated nutmeg

-100ml single cream

METHOD:

  1. Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
  2. Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
  3. Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.

This recipe makes 10 portions, so you can divide it, put it in the fridge, or invite all of your friends over for a duvet day.

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