Butternut squash and potato soup
350 grams butternut squash and sweet potato (if you want to cheat a bit tesco sell a bag this size of them ready prepared)
2 garlic cloves
1 large onion
Salt and pepper
1 tsp of nutmeg
Splash of milk
2 stock cubes mixed with 500 ml of boiling water
A third of a celery stick
1. Cook the sweet potatoes and squash. I steamed mine but roasting would work fine too. They usually take about 40 minutes in the oven.
2. Dice the onion and the celery. Cut up the garlic finely or crush it.
3. Heat a little oil in the bottom of a large pan or pot. Add the onion and garlic and some salt and pepper. Add the celery. Sprinkle the nutmeg in. When the onions are mostly cooked, pour in the stock.
4. Bring to the boil and add the potatoes and squash. To make it easier to blend I mashed the vegetables up a bit with a fork.
5. Using a hand blender, blitz the vegetables and stock so it starts to thicken. (I kept the soup on the heat to do this but you can take it off if you prefer)
6. When the soup is smooth add a splash of milk to thicken. Taste to check the seasoning and add more salt and pepper if needed. If it is too thick add a bit more water.
7. Either eat immediately or cool and store in the fridge and heat up within 2 days.