Its all in the..
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
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.
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!