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
1/4 teaspoon cumin seeds (optional)
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. If you want to, you can add about a quarter of a teaspoon of cumin seeds too
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