butternut squash, sweet potato, and lime soup

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.

(serves 4-5)

1 tbsp olive oil

50g butter

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 milk

400ml boiling water

1 lime / 1 tbsp lime juice

  1. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.
  2. 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.
  3. 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.
  4. Transfer to a blender and pulse until smooth.
  5. Taste, and add more salt and pepper if required. Finish with a little lime juice.

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