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The Dogmother

Sweet Potato and Butternut Squash soup

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I am lucky enough some friends who trade chicken manure for their organically grown veg... this delivery, I was given sweet potatoes, butternuts and a small pumpkin 8) so I adapted this recipe and found it to be delicious; I made it with double cream as the recipe suggested, but on tasting it, it would probably be super with coconut milk.

 

Sweet potatoes

Butternut Squash

Pumpkin

1 tbspn clear honey

1 tbspn olive oil

2 onions, chopped

1 garlic clove, crushed

1 litre of veg or chicken stock (I used home made chicken stock, but Kallo organic is a good instant one)

1tsp cinnamon

1tsp nutmeg

100ml double cream or coconut milk

 

Halve and de-seed the squash and pumpkin, score, drizzle with olive oil, season and bake in the oven until soft. Peel and dice the sweet potato and steam until soft.

 

Scoop; out the roasted squash etc and put all of them on a baking tray, drizzle with honey and bake again until they start to look a bit caramelised.

 

Fry onions, then add garlic, stock, cinnamon and nutmeg, bring to the boil and simmer for 5 mins

 

Remove the squash and other stuff from the oven, pop it in the pan with the stock, and blend until smooth with a stick blender.

 

Stir in the cream, season and simmer gently then serve.

 

This is a lovely, rich and warming soup which freezes well. I have halved the amount of garlic in the original recipe as it's pokey... even for me!

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