This simple and comforting soup is inspired by Nigella Lawson. It’s made with sweet butternut squash, hearty sweet potato, and warm spices. Perfect for a cozy lunch or dinner, this creamy soup is easy to prepare and comes together in no time!
Ingredients Needed:
- 350 grams of diced butternut squash and sweet potato (total weight)
- 750 milliliters of hot vegetable stock (or chicken stock for non-vegetarians)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground mace
- good grinding of pepper
- 4 teaspoons buttermilk
How To Make Butternut and Sweet Potato Soup?
- Cook the Vegetables: Add diced butternut squash, sweet potato, hot stock, cinnamon, and mace to a saucepan. Bring to a boil, then simmer for 15 minutes or until the vegetables are soft.
- Blend the Soup: Carefully puree the soup in a blender. Remove the center nozzle of the blender lid, cover with a towel, and blend to avoid splashing.
- Serve and Garnish: Pour the soup into two bowls and drizzle 2 teaspoons of buttermilk over each. Serve warm and enjoy
Recipe Tips:
- Dice Vegetables Evenly: Cut the butternut squash and sweet potato into similar-sized pieces so they cook evenly and become tender at the same time.
- Blend Safely: When blending hot soup, remove the center piece of the blender lid and cover with a towel to prevent pressure buildup and avoid splashes.
- Use Fresh Spices: For the best flavor, make sure your cinnamon and mace are fresh, as old spices can taste dull and ruin the soup’s taste.
- Adjust the Thickness: If the soup is too thick after blending, add a little extra stock to thin it out until you reach your desired consistency.
- Season to Taste: Add salt and pepper gradually and taste as you go to ensure the soup is seasoned perfectly to your liking.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Once the soup cools to room temperature, pour it into a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.
- Reheat: Pour the soup into a saucepan and reheat over medium heat, stirring occasionally, until warmed through.
Nutrition Facts:
- Calories: 110 kcal
- Total Fat: 1 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 340 mg
- Potassium: 480 mg
- Total Carbohydrate: 23 g
- Dietary Fiber: 3 g
- Sugars: 6 g
- Protein: 2 g
Try More Nigella Lawson Recipes:
- Nigella Butternut Squash Lasagne Recipe
- Nigella Sweet Potato Macaroni Cheese
- Nigella Pea And Mint Soup
Nigella Butternut and Sweet Potato Soup
Description
This simple and comforting soup is inspired by Nigella Lawson. It’s made with sweet butternut squash, hearty sweet potato, and warm spices. Perfect for a cozy lunch or dinner, this creamy soup is easy to prepare and comes together in no time!
Ingredients
Instructions
- Cook the Vegetables: Add diced butternut squash, sweet potato, hot stock, cinnamon, and mace to a saucepan. Bring to a boil, then simmer for 15 minutes or until the vegetables are soft.
- Blend the Soup: Carefully puree the soup in a blender. Remove the center nozzle of the blender lid, cover with a towel, and blend to avoid splashing.
- Serve and Garnish: Pour the soup into two bowls and drizzle 2 teaspoons of buttermilk over each. Serve warm and enjoy
Notes
- Dice Vegetables Evenly: Cut the butternut squash and sweet potato into similar-sized pieces so they cook evenly and become tender at the same time.
- Blend Safely: When blending hot soup, remove the center piece of the blender lid and cover with a towel to prevent pressure buildup and avoid splashes.
- Use Fresh Spices: For the best flavor, make sure your cinnamon and mace are fresh, as old spices can taste dull and ruin the soup’s taste.
- Adjust the Thickness: If the soup is too thick after blending, add a little extra stock to thin it out until you reach your desired consistency.
- Season to Taste: Add salt and pepper gradually and taste as you go to ensure the soup is seasoned perfectly to your liking.
Nigella Butternut and Sweet Potato Soup