I’m going to tell you a secret, historically I am not a huge fan of soup. It took me years to work up to making my own soup and then I found when I make the soup I actually enjoy it (some of them). We had this kind of soup at a friend’s wedding and I absolutely loved it and knew that when I got home I would start experimenting. Over the past year or two the recipe has changed and morphed and below is what we agreed tastes the best. With a little preplanning/prep you can make this soup on a weeknight and enjoy it for dinner and then a few lunches too!
· One butternut squash peeled, seeded and copped into 1 inch (ish) cubes
· 2 -3 carrots washed and chopped into ½ inch pieces
· 1 sweet potato peeled and chopped into 1 inch pieces
· 1 onion – peeled and roughly chopped
· 1 apple
· 2-3 garlic cloves peeled and smashed
· Olive Oil
· Chicken or vegetable stock, enough to cover all ingredients in the pot
· ½ tsp chili powder
· ½ tsp of cinnamon
· Salt and pepper to taste
· Splash of cream or buttermilk to finish
· Chop first 5 ingredients into similar sized pieces (or cheat and buy the squash and sweet potato pre cut).
· Heat a large pot on medium high heat with some olive oil; add all the veggies, cover and let sweat for 10 minutes stirring occasionally.
· Cover veggies with stock (it usually takes me one of the stock boxes to cover).
· Bring to a boil on high heat and then reduce to medium heat. Cook for 30 – 40 minutes or until tender.
· Add chili powder, cinnamon, salt and pepper. Use the measurements as a guide and mix the spices to what tastes good for your family.
· Using your handy emersion blender begin to puree until desired consistency. TIP: I sometimes need to add a bit of water to help my soup get past the baby food stage and onto pureed soup.
· To finish add a few tablespoons of cream or buttermilk to finish and help make the soup silky smooth.