This is super quick and easy. To make it even more speedy (and to save yourself from tackling the peeling of and de-seeding of butternut squash and sweet potato) buy some ready prepared bags from the supermarket. I’ve found that using 2 bags of diced butternut squash and sweet potato weigh approximately 300g each and then I bulk it out with 200g of diced carrot. This seems to be the perfect veggie to stock ratio. I promise you that you will not be bored of this soup as it’s delicious and like a hug in a mug.
2 x 300g bag of ready prepared butternut squash and sweet potato
1 x diced onion (you can even buy this ready diced if it makes you cry
1 x teaspoon of garlic (I use lazy garlic)
1 x teaspoon of ginger (I use lazy ginger)
1 x litre of chicken or vegetable stock
Pop the veggies, onion, garlic and ginger into the soup maker
Top up with hot chicken or vegetable stock to the maximum line and press go on the soup maker. 20 minutes later you have the most gorgeous velvety soup which doesn’t have any cream or naughtiness in it. If you don’t have a soup maker:
Sweat off the onions in a large heavy based pan with the garlic and ginger in some fry light.
Add the veggies and top up with stock. Simmer for around 20 minutes until the veggies are soft enough.
Transfer to a processor and blend.
TOP TIP: I could eat SO much freshly baked sough dough with this soup, particularly if it’s made and baked fresh from The Bread Station (the amazing Danish bakery opposite where I live) but if you are looking for something to dip into your soup, full of fibre but not as calorific I suggest some Ryvita dark rye crispbreads.