Sweet potato and squash soupby Iris Blake |
| Preperation time: 15 mins Cooking time: 35 mins Serves: 6 |
| Recipe Ingredients |
| 1 large sweet potato, peeled and chopped into
chunks; 600g squash (either butternut or pumpkin) peeled and chopped into chunks; 1 large onion finely chopped; 1 1/2 litres hot vegetable stock; 50g butter; 1 tsp ground coriander; 200g creme fraiche |
| Recipe Method |
| Melt the butter in a saucepan and gently fry the
onion until soft. Add the coriander and cook for a further
minute. Add the squash, sweet potato and stock. Bring to the boil and season to taste. Simmer gently for about 25 minutes until the chunks of squash and sweet potato are tender. Blend the soup in a food precessor until smooth. Return to the pan and add two thirds of the creme fraiche and stir through, until soup is hot. Serve with the remaining creme fraiche swirled on top. |
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potato and sage risotto Butternut squash risotto Lancashire hotpot Sweet potato crisps Split pea soup with cumin |
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