Butternut Squash and Sweet potato soup

Roasted Butternut Squash
If I could think of a way
to get all of the people in the world
to cooperate for one moment and
appreciate the life they have
that at least for one brief instant the sheer beauty
of it all would bring them to the ground
I would be on top of it
like I’m on top of this roasted butternut squash.

I couldn’t resist this poem from http://allpoetry.com/

The Supermarket Waitrose has been supporting the Soil Association’s ‘Small Changes, Big Difference’ campaign by celebrating everything organic. As you know this week, I was invited to take part in this celebration and asked if I would swap one meal a day to organic for a week. For my Day 7 of going organic I made butternut squash and sweet potato soup.

We have had a lovely summer this year which has continued right up to the middle of October. It was s cold yesterday so I made butternut squash and sweet potato soup which we ate with hot mini dough balls as a starter. The soup is really very quick and easy to make and doesn’t need much looking after whilst it is cooking.

Ingredients for 6-8 servings of soup:

1 large organic butternut squash.
1 medium organic sweet potato
Medium organic potato
5-6 cloves of organic garlic
1 tsp grated ginger
1 tsp salt
1 heaped tbs bouillon or any vegetable stock.

Method:

A lot of people are put off from cooking butternut squash as everyone seems to think that chopping it is a chore. The best way to chop a butternut squash is to keep an old newspaper under the vegetable.

1. First cut the squash in the middle.

2. Next cut it into quarters, Now remove the outside tough skin with a sharp knife.

3. Remove the seeds and cut it into small manageable cubes. Once all the butternut squash is cut into cubes, you just need to wrap all the rubbish in the newspaper and throw it in the kitchen and garden waste bag.

4. Transfer the butternut squash to a saucepan. Peel and cut the potato and sweet potato into cubes and add it to the squash.

5. Add the ginger and garlic.

6. Add the bouillon and then enough water to cover all the vegetables with water.

7. Cover the saucepan and cook on a high heat for 15 minutes, stir and allow to cook for a further 15 minutes on a medium heat or until all the vegetables soften.

8. Once the vegetables are soft, blend them using an electric blender.

9. Allow the soup to simmer until the soup looks rich and thick.

10. Serve it hot with any bread. Any left over butternut squash soup can be frozen.