This warming soup uses in-season vegetables and is lovely to come home to and heat up after a busy day. High in vitamin C, it is a tonic for those feeling stressed or burnt out.
Serves 2-3, prep time 40 mins, you will need a good blender or food processor
1 red onion, chopped
Few cloves of garlic, chopped roughly
1 medium-sized butternut squash, organic if possible
2 medium to large-sized sweet potatoes, organic if possible
Ground sea salt and black pepper
-Chop the onion and fry in butter until soft, then add the garlic. Set aside once browned.
-Boil a stainless steel pot of water and roughly chop the sweet potatoes and butternut squash into chunks. When the water is boiling, add these to the pot and boil until soft.
I like to leave the skins on some of my sweet potatoes and the butternut squash, for extra fibre. If you're using non-organic vegetables, I recommend removing the skins.
-Allow to cool then put the boiled sweet potatoes and butternut squash plus the onions and garlic in your blender or food processor. Add the water the veges have boiled in* and blend until smooth, adding more or less water depending on your desired thickness. You may need to do two batches in your blender or food processor.
*You could also add bone broth instead of the vege water.
-Transfer the soup back to the stainless steel pot and add ground black pepper, ground sea salt and 2 or 3 pinches of cinnamon, and stir in. Cinnamon is a warming spice and a powerful antioxidant. It also has antibiotic properties and supports digestion.
Warm and serve, this soup goes nicely as a starter to lamb, or with toasted sourdough with lashings of butter for a light meal.
Keeps for two days in the fridge and freezes well.