Butternut and Sweet Potato Soup

Butternut and Sweet Potato Soup

soup-wm

True to British tradition, this bank holiday has been nothing short of miserable! Grey, damp and not a ray of sun in sight (well here in Somerset anyway!) To top that off I had ‘weigh in’ today after being incredibly indulgent for the last fortnight, and let’s just say, it wasn’t pretty! I deserved it, and I am drawing a line underneath it but I returned home with my tail between my legs needing some good old comfort food to warm my heart and my belly!

There was only one thing for it….SOUP!!! Roasted butternut, sweet potato and chilli soup. Hot, tasty and with a bit of a kick. Wonderful hubby had baked some fresh bread rolls (releasing his inner Mary Berry) so we all sat down for a good old family lunch and ignored the manky weather.

butternut-soup-wm

Recipe

This fed 8 people comfortably and is Syn free on Slimming World

  • 1 large Butternut-halved, scooped, scored, seasoned and roasted
  • 2 large sweet potatoes-peeled and roasted
  • 2 onions-finely diced
  • 3 sticks of celery-finely diced
  • 4 carrots-peeled and finely diced
  • 1 chilli-seeds removed and finely chopped (although this is up to personal preference, I was feeding the kids so didn’t want it too spicy)
  • 1 litre chicken stock (veg is fine, but I find the chicken more savory)
  • Salt and pepper
  • half a cup of milk (optional but it makes it a little more creamy and yummy)

Roasting the butternut and sweet potato…

  • Halve the butternut, scoop out all the seeds and score both sides in a criss cross with a sharp knife. Then season both halves with salt and pepper. (I use sea salt because it makes me feel cool!)
  • Peel the sweet potatoes and chop them into fairly large chunks.
  • Put it all on a big old roasting tray and spray with fry light (or whatever you like to use) and stick it in the oven for about an hour at 140, just keep an eye on it, don’t let it go too brown but you want it to be pretty soft.
  • When its cooked let it cool down and then take the skin off the butternut, then it’s ready to be souped up!!

Cooking the rest of it…

  • In a large pan, soften the onion, carrots and celery. I use a few sprays of fry light to keep the fat content down but you could use a splash of good oil if you want to, then add the chilli for a few minutes.
  • *handy hint* if you keep the lid on the pan, and the hob on low/medium the veg will sweat itself into softening so you don’t need oil!!
  • Once that’s all nice and soft, add the sweet potato, butternut and stock and simmer for about ten minutes.
  • Then BLITZ THE LIFE OUT OF IT!!!

Consistency of soup is very much down to personal preference I find, so if you like it thinner, add more water, if you want it thicker, keep simmering for abit until it is how you like it. Take it off the heat, stir in the milk, give it a taste and season if it needs it…et voila! You have yourself a pan of soup!

Now serve it up, or eat it out of the pan, or let it cool and use a straw, it’s up to you really!

Enjoy xx

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