Butternut and Sweet Potato Soup
by Nigella. Featured in NIGELLA EXPRESSIntroduction
Ever since I overcame my prejudices about buying pre-chopped fruit and veg, my cooking life has got a lot simpler. And you should know that in Italian markets, storeholders regularly sell peeled and prepared vegetables bagged up to make their customers' life easier.
These squash and sweet potato dice certainly work for me, though there's no reason you couldn't chop them yourself from fresh; a quarter of an hour's bubbling with some stock and some spice, and sweet succour is to hand. Sometimes you are not in the mood to wait.
For US cup measures, use the toggle at the top of the ingredients list.
Ever since I overcame my prejudices about buying pre-chopped fruit and veg, my cooking life has got a lot simpler. And you should know that in Italian markets, storeholders regularly sell peeled and prepared vegetables bagged up to make their customers' life easier.
These squash and sweet potato dice certainly work for me, though there's no reason you couldn't chop them yourself from fresh; a quarter of an hour's bubbling with some stock and some spice, and sweet succour is to hand. Sometimes you are not in the mood to wait.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2, or 1 in great need
- 350 grams diced butternut squash and sweet potato (total weight)
- 750 millilitres hot vegetable stock (or chicken stock for non-vegetarians)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground mace
- good grinding of pepper
- 4 teaspoons buttermilk
- 2½ cups diced butternut squash and sweet potato (total weight)
- 3 cups hot vegetable broth (or chicken stock for non-vegetarians)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground mace
- good grinding of pepper
- 4 teaspoons buttermilk
Method
- Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices.
- Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.
- Puree the soup in a blender — you will find that by removing the centre nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure or an explosion of soup on your walls.
- Pour the blended soup into two bowls, garnishing each bowl with swirls made with 2 teaspoons of buttermilk.
- Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable broth and both spices.
- Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.
- Puree the soup in a blender — you will find that by removing the centre nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure or an explosion of soup on your walls.
- Pour the blended soup into two bowls, garnishing each bowl with swirls made with 2 teaspoons of buttermilk.
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Show more commentsThe gorgeous glow of nutrition-packed orangeyness grows in our hearts and warms our souls. Perfect for wintery stay-in nights as well as family suppers in the summer breeze.
This has got to be one of my (and family's) absolute favorite recipes. It's extremely simple and the flavors pair so beautifully. When I tinker with it, I add 2 sweet onions and some unpeeled garlic cloves and chuck the whole thing in the oven at about 400-425 F to let it all caramelize before blending it up with the stock and it's pure heaven (and it can be frozen, which is an additional blessing).
I always add a pinch of mild chilli powder, to this. It adds to the flavour and warmth.
Hey Nigella, you should add some garlic and oregano to it, it's yummy!! One of my favorite soups!
For the first comment you can use blue cheese and yogurt/ creme fresh as a substitute for the buttermilk. Tastes the same.
I added grated whole nutmeg (approx 1/4 of one nut) instead of the mace as I don't own any, tasted divine! Also added more cinnamon as I LOVE it and it made it that extra bit more chrismasy!
I have made a Spanish pumpkin soup almost in a similar way; however instead of buttermilk I use canned evaporated milk, and some cubed croutons on top. Yum!
Hello Nigella, thanks for the beautiful butternut squash and sweet potato soup recipe. I have one question to you. The country where I reside in buttermilk is not available here. What can I use as substitutes of buttermilk for this soup?
This soup is absolutely delicious! So easy to make and so satisfying. A favourite in our household!