In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, Jules Of The Kitchen_CROPPED 2
straight from Jules of the Kitchen.   

Butternut Squash and Sweet Potato Soup is a great ‘root veggie’ soup. Very easy to make, and superb to freeze as one can re-heat easily from frozen. I make this soup constantly, and have it frozen in my freezer on hand for those special moments when all you seek is a bowl of something warming and truly comforting.

Vegetarians omit the chicken stock and use water.

Serves 6
Preparation: 15 minutes 
Cooking time: 30-45 minutes

Ingredients

1kg butternut squash – peeled and chopped

2 red onions – finely chopped

2 large sweet potatoes – peeled and diced

2 tbsp olive oil

½ tsp dried tarragon

Pinch of ground nutmeg

1 generous litre good quality chicken stock/vegetable stock or water

Pinch of salt

Coarsely ground black pepper 

2 tbsp creme fraiche

Garnish

1 tsp coriander – chopped

Toasted pumpkin seeds and or chopped banana chips mixed with a teeny, tiny pinch of chilli flakes (chilli can be optional) 

Method

Prepare all vegetables as above.

Heat olive oil in a large saucepan and add chopped onions. Fry for a few minutes until yellow.

Add butternut squash and sweet potatoes. Cook on a low heat for approximately 5 minutes.

Now add stock/water, tarragon, nutmeg and ground black pepper with a pinch of salt.

Cover the pot and simmer, on a low heat, for 20-30 minutes or until butternut squash and sweet potato are tender.

Blend smooth via a food processor or hand blender. Add creme fraiche and check seasoning – most likely need more freshly milled black pepper. 

Serve hot garnished with an extra dollop of creme fraiche (optional), toasted pumpkin seeds, handful of banana chips and freshly chopped coriander plus a pinch of chilli flakes.     Mop up with chunks of homemade bread. 

Jules tips A great soup to pre make and have on hand within the freezer – can re-heat slowly from frozen.

Contributed by: Julia Toon, Jules of the Kitchen

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