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Recipes from a lactose-free kitchen

Sweet Potato and Butternut Squash soup

Sweet Potato and Butternut Squash soup

We never really look forward to the end of British Summer Time, but there are one or two benefits to the temperature getting a bit colder. One is that the tube (the Subway for our American readers) becomes more bearable, and the other is that we can have soup for lunch (which we find a bit weird in July). Here is a recipe for the soup we had last week.

Cut 1 butternut squash and 2 sweet potatoes into small chunks. Drizzle with 1 tbsp honey and some olive oil, and roast at 180C until soft (about 1 hour). Meanwhile, cut 1 onion into rings and gently fry with 2 cloves garlic.

Once everything is ready, throw it all into a pot and add 2l of vegtable stock (made with 1 stock cube), 0.5 tsp chilli and 2 tsp cinnamon. Simmer for 20 minutes and then blitz using a hand blended or liquidiser.