Winter Butternut Squash and Sweet Potato Soup.
I honestly can only think of one thing to warm me up in these winter months (minus a bath) a thick warm soup has to be my go to. This soup is super simple, but honestly my favourite. I used to live on this while I was at college, its so quick and easy- and best of all cheap! Whether you are making a massive batch to freeze, or a small one for a one off lunch, this soup is diverse and even loved by the non-vegetable fans!
I first started making this with just seasoning and sweet potato, but I got inspired by the mini squashes and wondered if I could add a little something to it.
You can make this soup two ways, if you own a soup maker (its fantastic and I highly recommend) you can just pop the ingredients in and wait 30mins and it’s done. If you don’t have a soup making it’s also super simple.
What you’ll need:
- Sauce pan x2 – (medium to large)
Yep that’s it (maybe a few spoons).
Ingredients for 6 servings:
- Butternut Squash x2
- Sweet Potato x3
- Black Pepper
- Vegetable Stock – Powder. x4 spoonful’s
Firstly cut up the butternut squash and sweet potato into small little chunks after pealing. Pop the veg into boiling water and wait until soft.
Drain the veg and put into a blender, make sure the lid is on firmly so not to get burning potato on you. Smash it all up until its smooth and not lumpy.
Transfer the veg from the blender into a clean pan- add a couple of spoonful’s of the powder veg stock into the mix and pepper and a smidge of salt, turn the heat on low and start stirring. Once it starts boiling- start the taste test! Add more pepper or salt if you’d like.
Serve with crusty bread and enjoy!!