Butternut squash is not for everyone and the addition of sweet potato makes this soup a little too sweet for some, but our customers and friends alike have really enjoyed it.
TIP Great with a baguette that’s slavered in garlic butter
2 butternut squash, peeled, deseeded and diced
2 medium sweet potatoes, peeled and diced
2 celery sticks, 2 medium carrots, 2 large shallots, diced.
6 large cloves of garlic, peeled and sliced
1 cup of frozen peas
2 litres of vegetable stock
1 tsp paprika
black pepper
1 tbs thyme leaves
a good handful of parsley
juice of half a lemon
125 ml single cream
2 tbs of olive oil
Heat the oil in a large saucepan. Fry the celery, carrot and onion on a low heat till nicely sweated. Add the garlic and cook for a minute before pouring in the stock.
Place all the vegetables into the pan, turn up the heat to medium and simmer for half an hour.
Sprinkle in the paprika, herbs and squeeze in the lemon juice.
Using a soup stick, blend until very smooth and finish by spooning in the cream and grinding in the black pepper.
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