I’ve been on a real soup kick this Winter. First there was my Leek and Potato Soup, very soon there will be a Spicy Tomato Soup, but right now there’s Sweet Potato and Butternut Squash Soup.
Sweet Potato and Butternut Squash Soup:
- 1 large butternut squash, peeled, seeds removed and diced
- 1 medium sweet potato, peeled and diced
- 4 cloves of garlic, skin off
- 1 shallot, finely sliced
- salt and pepper to taste
- 2 1/2 cups vegetable stock (or chicken)
- 1/4 cup flat leaf parsley, roughly chopped
- 25g butter
Pre-heat oven to 180 degrees Celsius.
Peel and chop the butternut squash and the sweet potato. I find it’s easier to use a sharp knife and cut around the skin of the butternut squash, if you do choose to peel it boil the butternut squash for 10-15 minutes to soften the skin. Slice the onions and peel the garlic, throw all of the ingredients together on a baking tray with 2-3 tablespoons of olive oil and sprinkle liberally with salt and pepper. Bake for 25-30 minutes, or until the butternut squash is tender.
In a large pot on a medium-low heat, bring the stock to a boil.
When the vegetables are ready to come out of the oven, allow them to cool for 10 minutes. Then throw those bad boys in a food processor (or blender, or mash them with a potato masher. If you prefer to use a potato masher, ensure you cut your garlic and shallots very fine). Transfer the blended ingredients to the pot on the stove and mix them with your stock, which should be bubbling away. Turn the heat down low and let it sit for 15 minutes, stirring every so often. If you need to add a little more liquid then add water. In the last 5 minutes add the parsley and butter, and if needed a little more salt and pepper.