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Butternut Squash and Sweet Potato Soup Recipe
Having created this final version of my Butternut Squash and Sweet Potato Soup recipe the resulting dish has proved to be a huge success and I sincerely hope you will decide to have a go at making this for yourselves.
I can't promise you that this recipe will be the most healthy soup you have ever eaten, but like with so many other foods and recipes usually the more unhealthy they are the better they taste. I believe in the old expressions 'a little of what you fancy does you good' and 'everything in moderation', so with this in mind why not spoil yourself every now and again (you can always go back to the totally healthy option afterwards).
- 1 tblspn Olive Oil
- 3 large tomatoes, skinned, de-seeded and chopped
- 3 medium carrots, peeled and diced
- 3 small red chillies, de-seeded and chopped
- 1 red bell pepper, diced
- 1 large onion, peeled and diced
- 3 garlic cloves, peeled and crushed
- 350 g butternut squash, peeled and diced
- 350 g sweet potato, peeled and diced
- 50 g blue cheese, (optional)
- 250 ml single cream
- a knob of butter
- 2 litres chicken or vegetable stock
- salt and pepper to taste
- Heat the olive oil in the large saucepan and add the onion. Simmer gently for about 10 minutes until the onion is softened.
- Add the garlic to the onion in the pan. Continue to gently simmer the mixture for a further few minutes.
- Add the chopped chilli peppers. Simmer on a low heat for several further minutes.
- Add the carrots, bell pepper, tomatoes, butternut squash and sweet potato to the pan and stir in well using the wooden spoon.
- Now add the 2 litres of vegetable or chicken stock to the pan along with the large knob of butter.
- Stir the mixture well, and make sure there is sufficient stock to cover the vegetables.
- Bring to the boil, and then reduce the heat to a low simmer for about 25 minutes, or until the vegetables are softened.
- Blend the soup until smooth, using either a hand blender directly in the saucepan, or by processing in batches through a conventional food processor.
- Crumble or stir in your blue cheese and stir until it has fully dissolved into the soup.
- Season to taste with salt and pepper.
- Add the cream and stir in.
- Warm the soup through again without boiling.
- Taste, adjust seasoning if necessary.
- Serve with crusty buttered French bread.