So its getting to that time of year where the weather is getting colder and the days are getting gloomy. I absolutely despise cold weather so it doesn’t help that I live in England! If I had the choice i’d be soaking up the sun on a beach in L.A right now but anyway… Back to the soup. This soup is creamy and sweet with a kick of chilli to breakdown the sweetness, i’ts packed full of flavour and just the right thing to have for this time of year. You can even save this soup in the freezer for as long as 2-3 months.
1 whole butternut squash
2-3 sweet potatoes
Chilli flakes (Optional)
Aromat all purpose seasoning
Salt (to taste)
Pepper (to taste)
1 Medium onion or half a large onion
2-3 Cloves of garlic
Vegetable stock or water
Roughly chop up ingredients and place on a baking tray and roast until soft. Add a few sprigs of thyme within the last 20 minutes of roasting for added flavour.
Once roasted and soft, place all ingredients in blender along with the vegetable stock, I did mine in three parts as my blender couldn’t hold all of the ingredients.
Once the mixture is blended to your satisfaction place in a pot on medium-low heat and warm until the soup is at the right consistency for you. I like my soup thick but not too thick. Feel free to add more stock or water to your soup if you prefer it a bit thinner.
Serve and enjoy.
Hope you enjoyed this recipe, its super simple and easy to make, you don’t have to be a Michelin star chef or anything! Please like and leave a comment below if you try this recipe!