We are definitely a family of soup lovers, especially when the temperature drops. There's nothing better than a hot bowl of soup and warm crusty bread. This soup is so simple and cheap, the hardest part is prepping your veg. It's also vegetarian, and depending on the stock you use, vegan friendly. IngredientsA Butternut Squash 1 pack Sweet Potatoes (normally 1kg) 1 Clove Garlic 1 Onion 1 top Dried Harissa 1 Vegetable Stock Cube 1.5l of water MethodFirst things first, preheat the oven to 180 degrees C. Then you want to peel and dice the butternut squash and sweet potato into roughly 1 inch sections. Then prep the garlic, I slice the top off the clove and then place it back on and wrap it in clingfilm so it keeps it moist. I also put it to the back of the tray as that is where my oven is coolest. Then place in the oven for 40/45 minutes. Keep an eye on them and swap them over once so they both cook equally. Once they are nice and roasted with delicious charred sticky edges, pull them out of the oven and pop them in a pan. Open the garlic and scoop out the cloves and and those to the pan also. Then peel and dice an onion to add to the mix. Add the harissa, stock cube and 1l of water. Then bring to the boil and allow to simmer for 30 minutes. Turn off the heat and let it cool for a little while, 5/10 minutes should do it. Then blend it all up with a hand blender, this will be pretty easy as the butternut squash and sweet potato will have been falling apart anyway. The mixture will be very thick. Depending on preference for that week I normally add anywhere up to 500ml of water to the mixture just to loosen it up a little. I have added a few pictures below of the textures with different dilutions so you can see how it loosens. 500ml will still give you a thick soup. You are now ready to serve. I have a few options if you want to tart it up a little; I like to add a little bit of creme fraiche or greek yoghurt, this loosens it up a little and adds a nice amount of creaminess. Or my personal favourite which is to add a little bit of crumbled goats cheese, it offsets the butternut squash really well. Lots of love,
Katie xx
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AuthorKatie Pugh - Wife, Mother, Product Manager, Aspiring Chef, Overachiever Archives
June 2017
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