Saturday, 23 January 2016

RECIPE: Sweet Potato & Butternut Squash Soup

Hello everyone! I done a massive food shop before returning to Edinburgh for the semester and I had a tonne of veggies that I wasn't quite sure how I wanted to use. I decided that I'd be a bit creative and just wing it with my own soup recipe. I'm so glad I did because this is absolutely delicious! This recipe makes four servings and I am down to having one left in the freezer which is very sad because I don't want it to go! Soups are one of my favourite things to cook as they are so easy to adapt to whatever is in season or whatever you have in the house. And they're so easy to freeze and defrost later when you just fancy something quick and easy. This soup is butternut squash and sweet potato so is very warm and inviting. I think that roasting the vegetables first with garlic really helps add a lot of flavour to the soup and it's just perfect for a cold winter night! 



Ingredients:

One butternut squash, peeled and chopped
One sweet potato, peeled and chopped
One large onion, peeled and chopped
3 cloves of garlic
1 teaspoon of chilli flakes
1 vegetable stock cube
Salt and pepper, to taste
Oil for roasting

Method:
Place all veg in a roasting pan, cover with oil and sprinkle on chilli flakes roast for 30 minutes at 180 degrees celsius.
Boil a pan full of water an dissolve your stock cube in it.
Add the roasted veg to the boiling water and simmer for another 10-15 minutes or until all the veg is soft.
Blend or leave chunky, depending on how you like your soup!
Season with salt and pepper to suit your own taste and then it's ready to be served! I like mine with crispy Scotch morning rolls and a tonne of butter. But obviously for a more healthy/vegan option you can just eat it on its own!

If you try out this recipe please let me know! I hope you enjoy it!

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