Here’s a recipe from Dream Angus which will keep you warm with a tasty soup.

Butternut Squash and Sweet Potato Soup

A tried and tested approach to our own personal food security is to stock up on items in your larder that will last long and are also quite good value at this time of year.

Here is a recipe for a hearty  Butternut Squash and Sweet Potato Soup. Butternut will keep for a very long time. Stock cubes from the cupboard are handy to keep by. The soup will last you a few days or less if you share it as I am about to do. It makes a warming meal and if you are also following the simple bread recipes on Orkney News you will be very resilient in the face of the cold blast.

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 into a smooth soup. The more reckless among you can add some cream when serving.

Enjoy your larder and stay safe this winter.

---