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.

Method

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.

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