This is the soup that I cooked at the Glenroe Ladies’ Club demonstration – it is something that I make regularly as it has a great flavour, doesn’t take long and is really good for freezing.
The smoked paprika is fabulous with it, giving a real depth to the soup. Perfect for sipping out of a large mug while you warm your hands, especially on a miserable wet day like today.
Butternut Squash and Sweet Potato Soup
Butter – 25g
Olive oil – 1 teaspoon
Onion – 2, peeled and chopped
Garlic – 2 cloves, peeled and chopped
Sea salt, freshly ground black pepper
Smoked paprika – 1½ teaspoons
Butternut squash – 1, peeled, deseeded and chopped into 2cm pieces
Sweet potato – 1, peeled and chopped into 2cm pieces
Fresh thyme – 3-4 springs (or 1 teaspoon dried thyme)
Hot chicken or vegetable stock – 1 litre
Heat the butter and olive oil in a large saucepan. Add the onion, garlic, salt and black pepper and cook over a gentle heat for about 5 minutes until soft. Sprinkle the smoked paprika over the mixture and stir together for a minute until fragrant.
Add the chopped squash, sweet potato, thyme and hot stock. Bring to a simmer, cover and cook for 15-20 minutes or until the vegetables are tender. Using an immersion blender (or a liquidiser) puree the soup.
Return to the pot, heat through and taste for seasoning. Serve topped with a dollop of yoghurt.
Serves 6 generously.