This recipe came to be because I literally had a sweet potato and squash in the pantry and I wanted a warming Autumnal soup to make for a family Saturday lunch. It is so quick and easy to make and is a really homely, comforting soup that tastes great. I teamed it up with my delicious savoury Cheese and Spring Onion Scones which were warm from the oven and slathered with butter. It was the most perfect lunch for a rainy, grey Saturday spent indoors with my family!
1 tbsp
olive oil
1 tbsp
butter
1
onion, roughly chopped
2
cloves of garlic, crushed
2 tsp
curry powder, plus extra for serving
1
large carrot, peeled and chopped
½
butternut squash, roughly chopped
1
sweet potato, peeled and roughly chopped
1
litre chicken or vegetable stock
Salt &
pepper
Heat
the oil and butter in a large pan then once the butter has melted and
is sizzling add the onion. Cook for roughly 5-7 minutes until
softened but not coloured then add the garlic and curry powder and
cook for about 1 minute before adding the carrot, squash and sweet
potato. Stir everything well together then pop on a lid and let the
vegetables 'sweat' for around 10 minutes, stirring from time to time.
After 10 minutes add the stock and some seasoning and cook for a further 10-15 minutes
or until the vegetables are tender and a knife can cut into them easily. Leave to cool for a bit before
blending until super smooth and silky.
When
ready to serve gently reheat the soup and taste to check the
seasoning, adjusting if necessary. Sprinkle over a touch of curry
powder and serve at once.
