Butternut Soup Threesome

 I’m yet to meet a person who loathes butternut soup; it’s always top on my pick of soups, and is so versatile! Here’s a basic recipe, with three variations.

Ingredients:

750g peeled and diced butternut

1 medium to large, peeled and diced sweet potato

2 small peeled and diced potatoes

1 peeled and sliced onion

2 veggie stocks cubes dissolved in a litre of boiling water, or 1 litre fresh vegetable stock

A mixture of ground cinnamon, ginger and coriander, the amount depends on how aromatic you like your soup, I usually use between 1 and 2 teaspoons for a slight kick

Method: 

Fry off the veggies in some olive oil, and leave to sweat for a few minutes. Add the stock, and leave to boil gently until all the vegetable are soft and falling apart. Remove some of the stock and keep in a jug. Blend the soup until smooth (no lumps!), and add the reserved stock until you have your perfect consistency. If you’re feeling really dedicated, strain your soup after blending for an ultra-smooth soup.

*Orange, carrot and butternut soup

Add two medium carrots, peeled and sliced, to sweat with the other veggies. Add about half a cup of orange juice once the stock is simmering. Add half a cup of cream after blending. Creamy with a hint of citrus!

*Thai butternut soup

A vegan friendly dish! Omit the cinnamon from the original recipe. Add fresh coriander (one stalk for a hint) and blend the soup. Add about half a tin of coconut milk, and serve with fresh coriander sprinkled on top.

*Decadent butternut bliss

Use the orange, carrot and butternut soup recipe. While your soup is cooking, place about 2 glasses of sherry in a pot to reduce until syrupy. Before adding the cream, add the sherry reduction to give the soup a gorgeous, rich sweet flavour. Then add enough cream to give it a velvety texture, while keeping the sweet, caramel flavours.