Butternut and Sweet Potato Soup

Butternut and Sweet  Potato Soup 


This soup is open to lots of variations...it can be spicy or not, creamy or not depending what you fancy and what ingredients you have. And it's easy to make  too.

Ingredients


2 Butternut squashes, peeled de-seeded and sliced up. 
3 Sweet Potatoes
2 Parsnips
1 Potato
2 Onions
I dessertspoon Marigold Veg Bouillon
1 Litre Chicken Stock from freezer, thawed. (Optional)
I-2 teaspoons curry powder or 1- 2 teaspoons coriander powder or 1 tsp dried coriander leaves
I carton of coconut cream or half a litre of soya milk (Optional)
1 dessertspoon coconut oil
1 litre boiling water


Method

• Peel and chop the vegetables, saute the onions in coconut oil,
• Add all the other veg, along with the water, veg boullion, and chicken stock if using.
• If you would like a spicy soup add the curry powder, or, for a milder flavour add the coriander. This is very much a matter of personal taste, so taste as you go and add more or less spice accordingly.
• Allow to simmer for about half an hour, until the vegetables are soft. 
• Blitz with a hand blender until the soup is smooth, then add the coconut cream or soya milk, and re-heat to enjoy. 

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