Butternut squash and sweet potato soup
A smooth, creamy blend of butternut squash and sweet potato with gentle warmth, perfect for cosy autumn lunches and easy weeknight dinners.
Equipment
- Saucepan
- soup maker
Ingredients
- 2 tbsp vegetable oil
- 25 g unsalted butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 butternut square, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 600 ml vegetable stock
- 1/2 tsp parsley
- salt and pepper
- 30 ml single cream
Instructions
- In a large saucepan, over a medium heat, melt the butter and add the vegetable oil. Add the onions and cook until translucent. Add the garlic and stir for a few minutes.
- Add the chopped butternut square and sweet potato and stir for a couple more mins, stiring to coat with the garlic and onion.
- Pour the vegetables into the soup maker, add the stock, parsley and a large pinch of salt and pepper.
- Set the soup maker to smooth. When finished, add the cream and serve with a warm buttered baguette.