By Dream Angus
Here is a recipe for a hearty Butternut Squash and Sweet Potato Soup. Butternut will keep for a very long time. The soup will last you a few days. It makes a warming meal with the simple bread recipes in The Orkney News .
Butternut And Sweet Potato Soup Recipe.
- 1 Butternut Squash
- 2 Sweet potatoes
- 5 carrots
- 2- 3 leeks
- 6 stock cubes to taste ( I used chicken but you might use vegetable stock instead or a mix of both)
- You can also use turnip, parsnips, and celery.
- Variations include adding coriander.
- Glug of olive oil
- Sea salt and coarse black pepper, but go easy on the salt as it is in the stock cubes.
Cut the leeks and cook in a large 5 or 6 litre pan with the glug of olive oil
Add all the other vegetables chopped. I use a hand blender with recipe once it is cooked.
(The Butternut should be cut in half and the seeds and stringy bits removed. I peel mine but some people cook it skin and all. If your Butternut Squash is too big you can also put it in the oven to roast as it makes a really tasty roast vegetable.)
Add boiling water and stir adding in the stock cubes.
Simmer until all the vegetables are soft and let cool. I use a hand blender at this point to blend it it into a smooth soup. The more reckless among you can add some cream when serving.