Spanish Butternut Squash and Sweet Potato Soup
I freaking LOVE this soup and the afore mentioned Morroccan Carrot and Lentil soup.As a recent convert to soups (liquid lunches are just wrong unless Champagne is involved,dahhhling!)I like my soups thick and creamy and these soups fit the bill.Sorry,no photos for this one.
1 butternut squash,chopped and de-seeded (skin on or off,up to you)
1 large sweet potato
1 tablespoon smoked paprika
1 vegetable or chicken stock cube
1.Roast the BNS,sprinkled with the paprika,in the oven at appox 180 - 200 degrees till soft (about 10 mins)
2.While the BNS is roasting,chop and peel the sweet potato and boil till soft.
3.When the veg are ready,dissolve the stock cube in a medium pot and then add the veg and boil about 5 minutes.(You can add another teaspoon of paprika if you like it well flavoured)
4.Cool then whizz in the blender and enjoy!
*Another variation is to add a tablespoon or 2 of taco/nacho/fajita seasoning as well as the paprika.