After attending the Chop Chop cooking evening ahead of it’s launch (the blog post is going live tomorrow evening), we decided to make this festive treat for lunch the other week. I can’t wait for the app to come out tomorrow because I’m definitely going to download it for this recipe. We improvised slightly as we couldn’t remember exactly what went into it but if you want to make it at home then follow this simple recipe.
x1 Butternut Squash (we only used half of it and it lasted us two days each)
x1 Sweet Potato (LARGE – I mean this was a big sweet potato, if you can’t find any big ones then use around 2-4)
x1 Large Onion
x 1 vegetable stock cube
For seasoning: A couple of pinches of salt and pepper and some crushed chilli cloves.
Cut up your vegetables in preparation for cooking. We used one half of a butternut squash and a big sweet potato. We also diced up one large onion. It’s a simple recipe with minimal preparation.
Chuck all the vegetables into a frying pan to roast. Use either a 1 calorie spray oil to minimise fat or a knob of butter. Cook all vegetables until they are softened and then transfer into a saucepan.
Boil your stock cube in around 500ml of water to dissolve and then add this to the saucepan. Leave to simmer for around 30-40 minutes.
Add seasoning (which can be to your own personal preference) and stir into the saucepan.
Using a hand blender or food processor, blitz the soup until it’s a thick but slightly chunky consistency. If you don’t have either a hand blender or food processor, a good old potato masher should do the trick. It may take longer and ache your arms more but the vegetables would be soft enough to crush.
Eat straight away or place in a container to cool before popping it into the fridge. The ingredients are all vegetables so you’d be able to keep it in there I’d say for 3-5 days. However, ours didn’t reach even the 3rd day!
Try it at home and let me know what you think. It’s a perfect winter treat that’ll warm you from your toes to your fingertips!
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