A perfect hearty, healthy, winter soup recipe…
Serves 4
You’ll need:
Drizzle of oil
1 large onion
1/2 butternut squash
1 medium sweet potato (approx 300g)
1 red pepper
Sprinkle of chilli flakes
Vegetable stock cube
A splash of milk
Salt and pepper to season
I use a soup maker, but a large pan does just the same job – you’ll just have to transfer to a blender after it’s cooked and cooled down a bit.
What to do:
Pre-heat the oven to 1800
Peel the squash and sweet potato, remove any seeds and chop into rough chunks
Put on a baking tray with the roughly chopped, deseeded pepper
Add the chopped onion
Drizzle with a little olive oil and sprinkle sparingly with chilli flakes and salt and pepper
Roast in the oven for about half an hour, or until the squash is soft but the peppers and onions aren’t burning – leave to cool slightly before handling
Transfer the tray of vegetables to the soup maker, sprinkle in a vegetable stock cube and add enough water to make 1400ml
Bring to the boil, simmer for 15 minutes, then blend until smooth
Add a splash of milk to the final stage of blending
