·
Olive oil
·
knob butter
·
700 grams diced butternut squash and sweet potato
·
1 onion chopped
·
1/2 teaspoon cinnamon
·
1/2 teaspoon ground mace
·
500 ml semi-skimmed milk
·
1 litre vegetable stock
·
sea salt
·
freshly ground black pepper
1.
Heat a splash of olive oil and the butter in a large saucepan. Add the onion,
squash and sweet potato. Gently fry for around 10 minutes.
2.
Add the spices and stir together so that everything gets coated in the
oil and flavours. Pour in the milk and stock, season well and bring to the
boil. Turn down the heat and simmer for 20 minutes.
3.
Check that the vegetables are cooked by sticking a knife in. If you’re
happy, remove them from the heat and carefully whiz up using a hand blender or
liquidizer. Taste the soup to see if it needs a little more salt or pepper.
4.
For a thicker soup omit the milk and add cream later.
Based on recipe
from Nigella Lawson
