Butternut squash and sweet potato soup

Nothing beats a hot lunch in the middle of winter when your work is freezing and you’ve spent the entire morning dreaming of your bed.  This butternut squash and sweet potato soup is just what you need to cheer yourself up and be the envy of your colleagues.  I’ve also included a link to a traditional brown bread recipe if you want something a little extra to go with it.

Serves 6

What you’ll need:

  • 1 onion, diced
  • 1 tbsp olive oil
  • 1 butternut squash, peeled and cubed
  • 1 sweet potato, peeled and chopped
  • 7 cherry tomatoes, halved
  • 3 carrots, peeled and chopped
  • Handful of roasted peanuts
  • 2 litres of chicken/vegetable stock, whichever your preference

 

Method:

  1. Heat the oil in a pan on a high heat and soften the onion for about 5 min
  2. Add in the butternut squash and the sweet potato and stir until coated in oil
  3. Pour in the stock then add the peanuts, carrots and cherry tomatoes
  4. Reduce the heat down to medium and simmer for 20 min until the butternut squash and sweet potato are soft
  5. Puree using either a stick blender or a benchtop blender

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This soup is an ideal way to cram extra veggies into your diet as the butternut squash and sweet potato mask the often bitter vegetable flavours.

  • Add in a couple of handfuls of spinach or kale or a few sticks of celery to get extra greens in
  • Most vegetables that you have to hand will work in this soup, in fact its an ideal way of using up all those ones hiding in the bottom of the fridge
  • If you want some extra protein, why not add some chicken pieces?  You could even try tofu…

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