Curried Butternut Squash and Sweet Potato Soup

Butternut squash was something I’d never come across as a source of yummy goodness until two years ago, and sweet potatoes were similarly unknown to me until this year. If you are in a similar situation, allow me to enlighten you: both are incredibly delicious. Now, the roasted butternut squash soup which I posted a few months ago is a nice way to eat a butternut squash, but as it happens I was not in the mood for roasting and so decided to cobble something different together for my luncheon. Despite the fact that this soup contains a whole litre of stock, it still manages to be nice and thick, just the winter warmer that you need!

2012-11-21 14.03.08

(serves 5)

1 tbsp olive oil

1 medium onion

2 cloves garlic

1 tsp curry powder

1 butternut squash (about 900g)

1 large sweet potato (about 500g)

1 litre vegetable stock

Salt and pepper

  1. Dice the onion and garlic and peel and chop the squash and sweet potato
  2. Heat the oil on a low heat and cook the onion and garlic for 5-10 minutes until softened
  3. Add the curry powder and stir to coat
  4. Add the squash and sweet potato and stir
  5. Add the vegetable stock
  6. Bring to the boil and then leave to simmer for 20-30 minutes
  7. Blend together.
  8. Serve with a bread product and sprinkled with dried salad herbs if you so desire.
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