Soup recipe- Pumpkin/Butternut squash and sweet potatoe

natashasprite

My friend made this yesterday and it was so wonderful I made my own today...its so easy!

Serves 4 -
1 pumpkin or butternut squash
4 sweet potatoes (aldi have a bag of 4 for 79p!)
2 onions
All purpose seasoning
Black pepper
Salt to taste

Easy peasy- fry onions - add chunks of squash and sweet potatoes , add enough water just to cover veg...add 4 tsp of all purpose seasoning ...boil until soft , then use a blender and just pulse the veggies through - a blender is better than liquidising as it keeps the soup thicker add lots of black pepper (keep tasting) and salt to taste. Hey presto!!gorgeous cheap soup!

Slinky_Malinky

Thanks for this, I happen to have all these ingredients in so cooking this can pass an hour if (when!) we have a rain day this week. DS aged 8 is showing an interest in learning to cook and I reckon he`d love to help chopping and whizzing.

RosyRed

I do one very similar but add some Green Thai curry paste ,chilli and coconut milk and some lime juice.My family love it,and as Aldis butternut is 59p this week I bought 2 so we'll have some more.It freezes really well too

milliemonster

Wow that sounds much nicer than the pumpkin soup dh made yesterday, he decided to make his own recipe....pumpkin and apple!!! now it's ok I guess, a bit of an acquired taste and he was trying to be old style and use up some of the glut of apples we picked from the orchard on Sunday so I have to be grateful lol!!!

Barneysmom

milliemonster, I was going to do butternut soup with slices of browned apple floating on the top to use up an apple :rotfl:
I guess it's a no-no then?




Butternut soup is improved by using a quarter of a teaspoon of dried ginger.

paulwf

Thanks OP. We roast the butternut squash and sweet potato before to bring out the flavour but it isn't essential. We also add red lentils and a large squeeze of tomato puree...cheap but adds lots of flavour. I think it started off as a Gillian McKeith recipe and my gf used to make it and I've just done my own version

mambury

fab with extra garlic and fresh ginger sweated off in the onions and a stalk or two of celery!

great as a nice warming soup with the added ginger. Great for upset tummies too with the ginger in it.

Mambury

DitaBombita

Seems like everyone will be on the Butternut squash soup tomm for lunch at work! Ive just made one with a Thai flavour - used stock, coconut milk, garlic, ginger and Thai red curry paste. Smells ace!

pelirocco

Butternut Squash and Bacon ..........I fry off cubed pancetta.........sweet smoked paprika always work swell with it


Sweet Potato and roasted red pepper

Stephen_Leak

Here's my recipe for Pumpkin (or Butternut Squash) Soup.

PUMPKIN SOUP

Serves 2

INGREDIENTS

500g of pumpkin
1 clove of garlic
½ an onion
1½ tablespoons of oil
½ a tablespoon of lemon juice
½ a teaspoon of mixed herbs
1 vegetable stock cube
500ml of water
125ml of milk
Ground pepper to taste

METHOD

Cut the pumpkin into quarters, remove the peel and seeds, and chop it into 2cm (1 inch) pieces. Peel the garlic and cut it into quarters. Peel the onion, cut it in half, chop one half into 2cm (1 inch) pieces and save the other half.

Put the oil into a saucepan on a medium heat. Fry the garlic and onions for about 2 minutes until the onion is soft but not coloured. Stir frequently to stop it sticking.

Add the pumpkin and continue to cook for another 3 minutes. Stir frequently to stop it sticking.

Add the herbs, lemon juice, stock cube and water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and continue to cook for another 20 minutes until the pumpkin is soft.

If you have used a bouquet garni, remove it now! If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.

If you used a food processor, rinse out the saucepan and put the soup back in.

Reheat the soup again gently but do not allow it to boil.

Season with the pepper.

ADDITIONS & ALTERNATIVES

Use butternut squash instead of pumpkin. Use butter instead of the oil.

Use a bouquet garni instead of the mixed herbs. It looks like a big tea bag with herbs in it, and stops them being left in the dish. Don’t forget to fish it out before blending.

Add ¼ of a teaspoon of ground ginger, at the same time as the herbs and lemon juice.

Garnish with either a swirl of crème fraîche, fromage frais, natural yoghurt or single cream, or a sprinkle of chopped chives or parsley.

nanokitten

mine has a dab of ginger, 1/2 tsp garam masala, tsp curry paste added, Oh and a little cream at the end, yummy