Page 30 - Thrapston Life February 2025

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SWEET POTATO AND BUTTERNUT SQUASH SOUP
Try this creamy soup with a hint of sweetness for a healthy and comforting dinner or re-heat for a quick work lunch.
INGREDIENTS
25g butter
1 tbsp olive oil
150g onions, diced
350g peeled sweet potato, cut into 2cm pieces 350g peeled and deseeded butternut squash,
cut into 2cm pieces
150g peeled carrots, sliced
1 tbsp fresh ginger, chopped
600ml vegetable or chicken stock freshly
ground salt and pepper
100ml single cream
Flat leaf parsley, chopped for garnish
METHOD
1. Place butter and oil in a large heavy-based saucepan on the boiling plate or induction hob and heat until butter has melted.
2. Add the onion and sauté until soft, stirring all the time. Add the sweet potato, squash and carrots and sauté until beginning to soften. Stir in the chopped ginger and cook for one minute.
3. Pour in the stock and bring soup to the boil. Allow to simmer for 20-30 minutes on the boiling or simmering plate or induction hob until vegetables are all really soft.
4. Allow to cool slightly before blending to a smooth soup. Return to the saucepan, stir in the cream and bring back up to a gentle simmer.
5. Season to taste and garnish with parsley before serving.
Recipe from: Aga Living
www.agaliving.com
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