Sheila's sweet potato and butternut squash soup
‘My husband loves this soup. It’s so tasty and makes enough for a week. You’ll need to freeze some of it.’ Sheila
This is a fresh colourful soup which, once cooled, can be kept in the fridge until the next day or frozen in portions. It’s quick to prepare and only needs a chopping board and a large saucepan.
Sweet potato and butternut squash are good alternatives to normal potatoes, having less starch but the same thickening action. Along with the peppers, butternut squash contains a variety of vitamins and minerals.
They can be difficult to peel and chop, but you can buy them readily cubed in most supermarkets.
Preparation time: 10 minutes | Cooking time: 15 minutes | Serves: 4-6
- 1 sweet potato, peeled and diced
- 1 butternut squash, peeled, deseeded and cubed
- 1 red pepper, deseeded and chopped
- 1 orange or yellow pepper, deseeded and cubed
- Fresh or dried coriander or basil
- Black pepper
- Cover the vegetables with boiling water in the saucepan and simmer until soft.
- Add a pinch of herbs and black pepper to taste.
- When cooled, blend until smooth. A stick hand blender is great for this as you can leave it in the pan, but be careful that you don’t get splashed.
- Serve with a granary roll or sprinkle some sesame seeds on top.