Recipe of the Week
Seasonal Produce: Sweet Potato & Butternut Squash (ish!)
Probably one of the best homemade soups I’ve tried in a while – and for such a simple recipe, it’s a must-do this winter.
Yes butternut squash are coming to the end of their season, but in part due to their long lasting qualities – they’re still available, so get ’em whilst you can!
A good knob of Butter
2-3 cloves of Garlic, crushed
1 large Sweet Potato, cut into small squares
Half a Butternut Squash, cut into small squares
1tsp Smoked Paprika
1/2 tsp Chilli Flakes
750 ml Vegetable Stock
1tbsp Parmesan Cheese, finely grated
Splash of Whole Milk if required
Firstly melt the butter in a saucepan and add the garlic, sweet potato and butternut squash. Stir, then cover and leave to cook for about 10 minutes, or until the squash starts to soften*.
Next add the smoked paprika and chilli flakes and stir together for a minute or so and then add the stock and bring to the boil. Then cover and simmer for about 10 minutes or until the vegetables are cooked.
Take off the heat and allow to cool slightly before adding the Parmesan. Then blend in a food processor until smooth.
Put back on the heat, and season to taste. If the soup looks a little bit too thick – then add a splash of milk to it.
Make sure you serve with some lovely fresh bread – either homemade or I’d recommend any of these lovely places.
*Make sure that the pan isn’t too hot as you don’t the garlic to burn too much!