Scarily Good Soup / Butternut Squash and Sweet-Potato soup (V,Ve,P)

Scarily Good Soup

I was pottering around last week, after being quite ill the week before, a glass shattering cough and head cold to clog the airways.

What’s the first thing you want when you’re poorly? Soup!

I get memories from soup, mostly bad.. I hated soup when I was younger, It was always a ‘drink’, it didn’t fill me and it wasn’t a nice thing to have. One moment in particular , my mum had bought some cheap tomato soup and demanded that it I ate it as I would get nothing else.. (the only time I skipped a meal) and I cried for ages, or so I thought, I’m pretty sure my dad snook me some toast up before bed.

But, the good memories..
A chunky vegetable soup in a wooden barn-style cafe that we’d ran into as the rain came down on our walk to the beach, our holidays were always walking holidays so we were around an hour away from the beach. We were soaking and as me and my brother sat down, mum went to get drinks, dad sat at the table with us. She came back with these luxury hot-chocolates with cream and marshmallows in We weren’t well off so having food out was like winning the lottery for us..Later that night I tried my first minestrone soup, and loved it, Soup can be an experience and remind you of your past, down to scenery and utensils you use to eat it it can bring back childhood memories.

So, soup can mean a lot to a person and to me this soup means;
“Treating myself to something tasty without breaking the bank” It’s so simple and it’s not overpowering, it’s just ‘relaxing’. Baring in mind I’m not getting money for this recipe so I don’t need to ‘sell’ it in description but I really want you to try it!

Ingredients

• 1 Butternut Squash.

• 3 Medium Sweet Potatoes

• 1 Large Onion

• 1 Vegetable Stock cube

• 1tbsp butter/flavourless oil for frying onions.

• Seasoning, To Taste

Instructions
1.Finely dice your onion and pop into a large saucepan on medium heat with your butter or oil of choice, sweat down your onions until translucent.

5.Bring your pan to the boil, place a lid on the pan and simmer for 25 minutes, (or until tender). The more you make the longer it’ll take.
6.Once your vegetables are soft enough to break with a spoon, take your soup off the stove..

7.Now, you can either mash your vegetables down into a chunky soup or, like I did, cool it down and pop into a liquidiser.
8.Serve with a gluten free bread, I really think it needs a bread or something chunky to eat it with. Why not mix it up and try it with a wholemeal pasta, as a sauce, yeah, really..

*Tip: Frozen/thawed squash and sweet potato, cooks quicker.  If you chop your leftover butternut squash and freeze it, when you use it next the water in the vegetable will melt whilst defrosting and soften your veg, this means your cooking time will be reduced! Mine only took 15 minutes! 🙂
Remember I have tonnes of low-fat, paleo and sugar-free recipes floating around so make sure you pop up to ‘purely recipes’. Healthy recipes are not just for weight loss they’re for dinner!