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