It's packed full of veggies and with a spicy little kick of chilli it's great for your soul and your health. It's an unusual recipe to put out in June but I'd been craving it for a while and just needed to have a go at making it for the first time. It turned out brilliantly well and I shall be recreating this many more times.
This recipe will serve 2 hungry people for a hearty lunch or tea, with some lovely bread rolls and butter.
4 cloves of garlic
1 medium butternut
1 medium sweet potato
400ml veg stock
Pinch chilli flakes
Salt and pepper
1. Chop your squash, sweet potato, onion and garlic. *A great tip here!* when you scoop out the seeds of the butternut squash pop them on a baking tray with a drizzle of oil and roast at 180c for 20 mins. They're delicious as a snack, in breakfast muffins, on salads, or as a topper for this soup!
2. Sauté the onion and garlic in a little oil until translucent.
3. Tip in the squash and sweet potato and stir well. Pour over the stock, add a tiny pinch of chilli flakes and season lightly with salt and pepper.
4. Increase the heat and bring to the boil. Reduce the heat after this, stir well cover with the pan lid and simmer for 20 mins or until the veg is tender.
5. Blitz the soup with a hand blender until it is smooth. Top with roasted squash seeds, chilli flakes and season lightly.
The prettiest and tastiest soup ever. How much do you want to dunk some crusty buttered bread right in there?!