This has to be my favourite yet. It’s packed full of flavour and is great all round on nutritional value!
- 750g butternut squash, diced
- 750g pumpkin, diced
- 500g plum tomatoes, quartered
- 1 carrot, cut into large chunks
- 6 garlic cloves, peeled (leave whole)
- 2 tsps smoked paprika
- 3 tbsps olive oil
- 1.5 litres stock
- 200g lentils
- 200g Greek yoghurt
- Pre-heat oven to 180°C
- Place butternut squash, pumpkin, tomatoes, carrot and garlic on large baking sheets. Mix with olive oil and paprika.
- Roast vegetables for 1.5 hours, mixing half way through, until veg is soft and slightly caramelised.
- Using a hand blender, whizz roasted veg with as much stock as needed to bring to a smooth consistency.
- Place blended vegetables with the remaining stock and lentils in a large saucepan and bring to the boil, reduce heat and simmer for 20 minutes.
- Blend again, adding more stock/water, if totally smooth soup is required.
- Add yoghurt and stir.
Makes 2 litres (serves 5-6)
Plenty of pumpkins around in the autumn but try making this soup with any combination of squash (e.g. ambercup or acorn) and let me know how you get on!
When on a puréed diet, it’s harder to get protein in, but this soup may be the answer. Peas are not just 1 of your 5-a-day, they’re a good source of protein too!
- 20g butter (or 1 tbsp oil if making vegan)
- 1 (red) onion, diced
- 1 large (250g) sweet potato, diced
- 600mls stock
- 200g frozen peas
- 200g spinach
- 3 tbsps chopped mint
- 0.25-0.5 tsps nutmeg
- 4 tbsps single cream (optional)
- Melt butter in a large saucepan and fry onion until it’s soft.
- Add sweet potato to the pan with the stock, stir, bring to the boil. Reduce heat, cover, simmer until potato is soft (about 8-12 minutes depending on the size of pieces).
- Add peas, simmer for a further 2 minutes.
- Add spinach and mint, stir in as it wilts.
- Add nutmeg to taste.
- Take off the heat and whizz until smooth (add water if it’s too thick).
- Stir in cream if desired.
Makes 1 litre (serves 2-3)
The soup is wonderfully filling, packet full of flavour and incredibly satisfying.
- 1 (red) onion, diced
- 20g butter (or 1 tbsp oil to make vegan)
- Large (about 250g) sweet potato, diced
- 1 large carrot, diced
- Half butternut squash, diced
- 1.5 tbsp bouillon (or other stock)
- 0.5-1 tsp cinnamon
- 0.5-1 tsp nutmeg
- Gently fry the onion in the butter in a large saucepan until translucent.
- Add the carrots and sweet potato and stir over a medium heat for a few minutes.
- Add the butternut squash, bouillon, cinnamon and nutmeg to taste.
- Pour enough boiling water into the pan to cover the vegetables plus an inch. Bring the water back to the boil. Cover and simmer for 20 mins.
- Once all vegetables are soft, use hand blender to whizz until smooth.
Makes 1.2 litres (serves 3-4)