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Butternut and Sweet Potato Soup.

As we move into September, it becomes soup season, I love soups, there are so many varieties, they can be a whole meal, a starter, you can stick it in a flask and take to work, or on a day out.

Whenever I make this soup, for family or friends they always come back for more. It is in fact my go to soup for autumn Friday nights! (But please don’t tell the chicken!)

I love the soup not only because it’s quick, easy, it doesn’t need pre frying or any oil keeping it low fat and healthy, but also   because the colour reminds me of harvest time in Kansas where my son lives, where the shops and farmers markets are filled with pumpkins, carrots, sweet potatoes.

A bowl (or cup) of this soup brings a feeling instant inner warmth comfort and wellbeing, the ginger and chili aids digestion without being overpowering, and the vanilla brings out the flavour of the vegetables: One spoon of this soup and I feel all is alright with the world!

When I returned to the UK, someone bought me a soup maker, which I find a boon as I can make a soup and its cooked pureed and ready to serve in 21 minutes. However, I have written the recipe below for both soup maker and stove method

 

 

Serve 4.

I butternut squash peeled, deseeded, and cut into small squares

2 medium sweet potatoes peeled and cubed

1 small red skinned potato peeled and cubed

1 red onion chopped finely

½ inch ginger peeled and chopped

½ a small red chili pepper, deseeded and chopped Finley

Sea salt and black pepper to taste

¼ teaspoon vanilla extract

1 bay leaf

1 liter of vegetable stock, this can be home made, or use vegetable stock cubes made up in a liter of water.

 I table spoon Nondairy cream or cream (optional)

Pumkin seeds or homemade croutons to add texture (optional)

Good quality bread for serving

 

Method

1.       Putt the cubed and diced butternut, sweet potato, potato, onion, chili, and ginger in either your soup maker, or in to a heavy bottom pan with a well-fitting lid.

2.       Add the stock, vanilla, salt and pepper.

3.       If you are using a soup maker, put it on leave it to cook and blend 21 minutes.

4.       If you are using the traditional method, bring to the boil, then simmer at least 25 minutes, take the lid off, let cool slightly then blend with a stick blender.

5.       Recheck seasoning, adjust to taste, serve hot with the topping you prefer, a swirl of cream

(Or nondairy cream,) croutons or pumpkin seeds with a slice of your favorite good bread for a delightful meal in a bowl!

 

 

 

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