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.
I have been making butternut squash soup for years but never even thought to put smoked paprika in it- what a fabulous idea! I live in the USA, in Massachusetts, and butternut squash is a huge staple here in the autumn and winter. I use all the same ingredients and flavors that you use, and I have to laugh because a few years ago, I started putting sweet potato in to thicken the soup without cream. I figured that white potato works so well to thicken chowders, why not sweet potato here? I thought I created the idea, but I see others have "discovered" it, too! Anyway, I will try the smoked paprika next. Keep up the fabulous recipes!!!!!
Great minds think alike! It is a great combination, isn't it? You should definitely try the smoked paprika with your squash and sweet potato. It gives a lovely deep richness to the soup.
I've made the soup twice in 1 week...yummy and easy, even works with my own little missy in hand!
Glad to hear it, Carina. I find that it's the chopping that's impossible with LM in arms, the rest of the prep is managable, although not very easy!
Really like this soup. It's a great winter warmer and good for several days for the two of us.
You're right, Berenice. It's a great one to reheat the next day, especially as the smoked paprika gets a chance to properly acquaint itself with the other ingredients that way.