I love butternut squash. I love sweet potato. I love the two of them combined. This is a delicious soup that lacks the spices often associated with butternut squash, really letting the flavour of the fruit shine. The sweet potato and milk combine to make it quite a sweet-tasting soup, which can be tempered somewhat by judicious seasoning.
1 tbsp olive oil
1 onion, diced
450g butternut squash, peeled, seeds removed, and cut into 1cm cubes
450g sweet potato, peeled, cut into 1cm cubes
1 vegetable stock cube
400ml boiling water
1 lime / 1 tbsp lime juice
- Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
- Add the butternut squash and sweet potato and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.
- Add the vegetable stock cubes with the water and the milk and bring to the boil. Reduce to a simmer and cook for s10-15 minutes until the butternut squash and sweet potato are tender.
- Transfer to a blender and pulse until smooth.
- Taste, and add more salt and pepper if required. Finish with a little lime juice.