Foodie Fridays is a weekly meme hosted by Diary of a Domestic Goddess.
The aim is to share a recipe or a favourite food each week so that everyone else can try it.
If you take part, please leave a link in the comments!
Last week I was far too busy for any blogging at all, so to make up for it, I thought I’d give you all another of my favourite soup recipes. Seeing as how the weather here has been as far from the expected for summer as possible, soup seems to be particularly appropriate to warm us all up again while the rain pours down outside! This recipe will serve four people as a starter, or will do two or three very generous servings as a meal in itself. It’s a delicious, silky-smooth soup with a hint of sweetness and spice that will delight your taste buds and even kids who won’t eat their veg will enjoy it. It’s also really cheap to make, especially if you generally have squash and sweet potato in your kitchen – you don’t have to buy in anything special for this one!
Butternut Squash and Sweet Potato Soup
- 2 shallots
- 2 cloves garlic
- 1 medium butternut squash
- 1 medium sweet potato
- 1 tbsp balsamic vinegar
- 1/2 tsp ground mixed spice
- small drop / spray of oil
- 1 pt water
- 1 stock cube
- Salt and pepper to season to taste
- Finely slice the shallots and mince the garlic, then lightly saute in a little oil in a large pan.
- Peel, de-seed and roughly dice the butternut squash
- Peel and roughly dice the sweet potato.
- Add butternut squash and sweet potato to the pan with the balsamic vinegar, ground mixed spice, stock cube and water.
- Simmer till vegetables are tender, then use a hand blender or food processor till soup is smooth, adding more water if required to reach desired consistency.
- Season to taste with salt and pepper, and serve with crusty bread and / or croutons.
- For added depth of flavour, roast the butternut squash, shallots and garlic (it takes longer, but you can now skip the sauteing)
- For added indulgence, serve with a dollop of creme fraiche and garnish with a sprig of parsley.
- I tend to use a ham stockcube as I love that added depth of flavour, but it tastes just as good with a chicken or vegetable one.
- If preferred, you can leave out the balsamic vinegar – I just happen to love the stuff and always have it in my kitchen!
- For an extra kick, try adding a dash of Worcestershire or Tabasco sauce.