Its all in the..

Method

Butternut squash and Sweet potato soup

Really simple butternut squash and sweet potato soup made in a standard kitchen food processor. Minimal effort and you can freeze it if you like! Maybe the most simple soup you will ever make. This makes a good 4/5 dishes but you can change portion size as you please and your spice levels!

Prep time:- 5 minutes

Cook time:- 1hr

Chef level:- Easy as pie

The how to section..

1 x Medium/large butternut squash

2 x large sweet potato

Spring onions (your choice!)

1 tspn paprika

1 tspn cinnamon

1 tspn black pepper

1/2 tspn salt

1 or 2 Cloves of garlic (your choice)

1 medium red onion

300ml coconut milk or double cream

Ingredients

First cube your sweet potato (2cm) and half your butternut squash, remove the seeds and cube that as well. Roughly the same size for both of them.

Quarter your onion and hit your garlic so the skin cracks but its still in its little pod!

Chuck all of these in a large roasting tin and wack in the oven at 200 degrees for about 45 minutes or until soft and caramelised.

Once cooked through and soft make sure they have cooled down but are not cold.

Add all of that into your food processor or equal amounts along with the spices and pulse until smooth. Add water to smooth out if too thick but you can choose your consistency.

Finally chop some spring onion to garnish and a dash of black pepper.

Eat it!

If you want to save it, simply put it in a freezer safe container and into the freezer. Simply put it in a pan and cook through until piping hot!

© 2013 By Chef Catering. Edited by Gary Collins. Sizzle&Flip (sizzleandflip)™