We regularly enjoy a soup lunch and one of our absolute favourites is this squash and sweet potato recipe. You can enjoy it fresh on the day or it works perfect from the freezer.
Ingredients
– 1 squash
– 2 Sweet Potatoes
– 2 Rooster Potatoes
– 5 Cloves of Garlic
– 1 Red Chilli
– 4 Carrots
– 1 Red Onion
– 3 Sticks of Celery
– 2 Veg Stock Pots
– Olive Oil
– Honey
– Rosemary
– Thyme
– Pumpkin Seeds
– Croutons
– Fresh Cream
Method
– Pop all of the chopped Veg into an oven proof dish with Rosemary, Thyme, Garlic, a good glug of Olive Oil and some honey
– Roast for approx 1 hour at about 160 degrees centigrade (until they are soft)
– Dissolve 2 Veg Stock Pots in Boiling water (I used about a litre or so)
– Transfer the roast veg into a pot and add half the stock, blitz with hand blender and then add more stock until you reach your preferred consistency
– Bring to a gentle simmer and you are ready to rock
To Serve
We added a dash of fresh cream, some croutons (bought in Tesco because life is too short to be making them🤣) and a sprinkle of pumpkin seeds.
Really tasty result and enough for two days which is always helpful.
Enjoy!
