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BUTTERNUT AND SWEET POTATO SOUP
Ever since I overcame my prejudices about buying pre-chopped fruit and veg, my cooking life has got a lot simpler. And you should know that in Italian markets, storeholders regularly sell peeled and prepared vegetables bagged up to make their customers' life easier.
These squash and sweet potato dice certainly work for me; a quarter of an hour's bubbling with some stock and some spice, and sweet succour is to hand. Sometimes you are not in the mood to wait.
Recipe posted by Nigella
Ingredients
- 350g diced butternut squash and sweet potato from a packet
- 750ml hot chicken or vegetable stock
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mace good grinding of pepper
- 4 teaspoons buttermilk
Method
Serves: 2, or 1 in great need
- Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices.
- Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.
- Puree the soup in a blender - you will find that by removing the centre nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure or an explosion of soup on your walls.
- Pour the blended soup into two bowls, garnishing each bowl with swirls made with 2 teaspoons of buttermilk.
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