When the weather starts to turn colder, I start to crave simple, nourishing soups. A bowl of homemade soup and some fresh crusty bread is sometimes all I need for dinner.
Butternut squash & sweet potato soup
Adapted from Nigella Christmas
500g sweet potatoes, peeled and cut into chunks
One butternut squash, peeled and cut into chunks (same size as the sweet potato chunks)
One onion, peeled and cut into quarters
1/2 tsp ground nutmeg
One litre vegetable stock
1/4 tsp chilli flakes (optional)
Preheat oven to 200C. Place the butternut squash, sweet potato and onion in a roasting tin. Drizzle over 1 tbsp oil and the ground nutmeg. Place in oven and roast for 45 minutes or until veg is tender.
Make up the veg stock. Place the roasted veg in a blender and pour in the stock. (You might have to do this in two batches depending on your blender capacity.) Blend until smooth. Pour back in pan, add the chilli flakes if using and salt/pepper to taste.
Sometimes I forgo the chill flakes in this soup and make a blue cheese swirl as Nigella does. All you do is simply blend about 50g blue cheese with a small pot of natural yoghurt. Yummy!