Spicy Butternut + Sweetpotato

can be spicy or mild depending on prefrence..

Preparation Time

h m

Cook Time

h m

Servings

0

Ingredients

Instructions

Step 1:

  • 1. Peel the squash and de-seed (i use a potato peeler or a knife to peel and then i cut in half and spoon the seeds out) then cut to chunks, peel the sweet potatoes and chopped them to a similar size to the squash (you want them to cook at the same rate)
  • Step 2:

  • 2. Slice your onion, chilli and garlic and fry off in a little olive oil until the onions are softend.
  • Step 3:

  • 3. Add your spices and fry slowly for another 5 mins or so, so as the spices infuse.
  • Step 4:

  • 4. Add the veg and fry on a low heat moving them around the pan ensuring they’re coated with the spices.
  • Step 5:

  • 5. Add the stock, I tend to add enough so as it covers the veg.
  • Step 6:

  • 6. Bring to the boil and then reduce to simmer.
  • Step 7:

  • 7. Once the vegetables are soft i tend to squash them down with a potato masher and then blend either with a hand blender or transfer to a ‘jug’ blender?!? Blend to whatever consistancy you like.. I personally prefer it smooth… If its too thick i tend to add a little more stock and return to the hob warming it back up and stirring the stock in.
  • Step 8:

  • TIPS: If you make the soup too spicy by accident then you could add a little single cream to cool the taste..
  • Step 9:

  • Step 10:

  • The soup will serve 2 big people!! or 4 smaller! It all depends really on the size of the veg and stock you use..
  • Step 11:

  • Step 12:

  • Lots of black pepper really compliments this soup.