Meat Free Mondays……..
There is definitely something very comforting about butternut soup. With autumn in full swing here and a definite nip in the air at night this is a perfect light meal. If you don’t have kids (or your kids don’t mind chilli) add a few slices of red chilli when you add the garlic for extra flavour.
Butternut, Sweet Potato and Sherry Soup
1 medium onion, finely chopped
700g butternut, chopped into cubes
1 large sweet potato, chopped into cubes
2 Tbs olive oil
1 tsp dried thyme leaves
2 cloves of garlic, peeled and crushed
½ tsp sweet paprika
30ml sherry, I used Manzanilla
1 litre chicken or vegetable stock
Salt and black pepper
Some grated parmesan or croutons for garnish
Heat the olive oil in a saucepan. Add the onions and thyme leaves and fry gently for a few minutes.
Add the paprika and garlic cloves and fry for another two minutes. Throw in the butternut and sweet potato and fry for a few minutes.
Add the sherry and let it summer for a minute or two for the alcohol to evaporate.
Add the stock, cover and simmer for about 25 minutes until the butternut and potato are soft. Add salt and pepper to taste
Blend with a hand blender until smooth.
Add the cream, whisking through. Garnish with some oil, black pepper and parmesan cheese.
I served this with an olive baguette but you could also serve with crusty bread rolls, croutons or fresh whole wheat bread.
Have a great week!!!