Autumn is here! That means loads of pumpkin, squash, sweet potato recipes. I wanted to make a pumpkin pie, that’ll most likely be made later this week, so instead I’ll share this thick soup recipe with you. It’s very easy to make and also very fun, and a perfect warming meal after coming in from the cold, having survived the bustling London streets and the strong winds. The weather has taken a sharp turn again, after an uncharacteristic mild October, and a pretty warm September. Winter is almost upon us.
For this soup, you will need:
- 1 medium to large butternut squash
- 3 sweet potatoes
- 1.5 litres water
- A dash of salt
- 1 teaspoon white pepper
- A handful of rosemary and cloves
- 1/4 cup maple syrup
Method
- Peel and dice the squash and potatoes in 1.5 litres of boiling water. Add the rosemary, clothes and salt to the water. Boil in a saucepan until the vegetables are soft, then take off the stove.
- With a hand mixer, blend the ingredients in the saucepan until smooth. Add the salt, white pepper and maple syrup.
- Serve and enjoy!
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