Butternut Squash & Sweet Potato Soup

A perfect winter warmer this golden soup is a treat for the taste buds and a great alternative to your classic vegetable.

The most eaten squash in the UK, the butternut provides a hearty and subtle flavour and is considered a cold weather superfood due to its abundant source of vitamins, including Vitamin C and Vitamin E. 

We have added the super tasty root vegetable the sweet potato to add a balance and sweetness to the soup. These tuberous roots contain fibre and antioxidants that promote the growth of good gut bacteria and contribute to a healthy gut.

INGREDIENTS.

(Makes 4-6 servings)

1 shallot

2 cloves garlic

2 carrots

200g sweet potato

200g butternut squash

1 200g can chickpeas

1tsp paprika 

1/2 tsp salt

5g ginger

1 veg stock cube

1 tsp mixed herbs

Coriander to serve (optional)

METHOD.

1. Peel the sweet potatoes and chop into cubes. Chop the butternut squash and carrot into roughly the same size cubes.
2. Finely dice the shallots and garlic. Heat a little oil in a large pot and add the onion with a pinch of salt. Cook for 2-3mins, then add the garlic. Cook for a further minute.
3. Add the chopped carrots, sweet potato and butternut to the pot. Let it all cook for a few mins on a low heat.
4. Dice the ginger and add to the pot with salt and paprika. Dissolve veg stock cube into 750ml of hot water, stir, then add to the pot.
5. Drain the chickpeas and add to the pot. Cover the pot and bring the heat down and simmer for 45mins or until the ingredient soften.
6. Once all ingrediance are soft, turn off the heat and let the pot cool. 
7. Once cooled add to the blender and blend until smooth.
8. Serve and top with fresh coriander and cracked black pepper - Enjoy!

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