Another one of those silky smooth autumn soups great to have on a chilly day. I added some carrot to this recipe as I had one lying around plus some chilli flakes for extra warmth. If you don’t like it spicy, leave them out. A swirl of cream on top is also nice. Makes loads so I froze enough for another day.
1 tbsp olive oil
1 large onion, chopped
1 butternut squash, diced
1 sweet potato, diced
1 litre vegetable stock
Pinch of chilli flakes
Salt and Pepper
|Melt a knob of butter in a large saucepan. |
Add the onions, fry until soft, than add the butternut squash and sweet potato and stir for a minute coating the vegetables in butter.
Add the stock, chilli flakes, salt and pepper, bring to the boil, turn down and simmer for 45 minutes.
Blend the soup and serve with crusty bread.