As promised here is my Butternut Squash and Sweet Potato Soup recipe. I did have a mini disaster the first time I made it, I used far too much stock and it was really thin, however I did manage to save it with lentils. I have since adjusted the amount and it’s perfect!
- 2 Carrots Diced
- 1 Stick Celery Dices
- 1 Sweet Potato Peeled and Diced
- 1 Butternut Squash Peeled and Diced
- 1 litre of Chicken or Vegetable Stock
- Dried Thyme
- Two Bay Leaves
- Add all the ingredients to a big pot bring to a boil and simmer for 40 mins
- Take out bay leaves
- Blend and serve
This will keep for a few days in the fridge and freezes well.
It’s really filling and warming.