Happy New Year

Happy New Year

Firstly I would like to apologise for the delay in getting the blog started, there have been issues with the technical side and above all, I was without access to a computer for much of December. Definitely back on track now.
 
I had a wonderful Christmas shared with friends and family and enjoyed bringing in the New Year in France. We were staying with my Brother-in-law and were absolutely spoilt. The food needless to say, was wonderful and I intend to use a couple of the recipes during January. Truly rustic sharing food, the kind that you wonder why oh why you ever bother going to eat at restaurants at this time of year. More to come throughout the month.
 
Tomorrow will be the first day back to work for a lot of people so I’m guessing many people are intending to start the annual weight loss programme. I have decided to start with a wholesome easy recipe for the New Year and make a soup. A wonderfully hearty, colourful roasted butternut squash and sweet potato soup. This can be as healthy or as decadently naughty as you like. For the moment mine is the latter as I still have Christmas cake in the house and refuse to trim the waistline until this has all disappeared!
 
What I love about a big pot of soup is that it seems to improve the day after being made and it lasts for a couple of meals also. The smell is wonderful and for the weather we are having at the moment it seems to hit the spot. I like mine on the thicker side and enjoy it served with a good chunk of bread and butter.
 
Recipe – Butternut Squash and Sweet Potato Soup
 
1 Butternut Squash
3 Carrots
2 medium Sweet potatoes
1 Onion
3 Cloves of Garlic
100g Butter (optional)
2 tbsps. Light Olive Oil
1 tsp Thyme
1 tsp Oregano
Salt and Pepper
2.5 litres Chicken of Vegetable stock
 
Method
 
Preheat the oven to 180c
Peel and cut all the vegetables into “cubes” and place in the roasting pan
Add the garlic and onion to the pan
Place knobs of the butter into the pan and pour over the olive oil
Sprinkle over the thyme, oregano, salt and pepper
Mix all the ingredients and place in the middle of the oven for approx. 40 mins, stirring half way through
Once the vegetables are soft remove from the oven and carefully put in a pot with the chicken/vegetable stock
Bring the pot back to the boil and then leave to cool slightly before liquidizing to avoid any accidents
Liquidise the soup and serve immediately or heat again when required
 
Serve the soup with a swirl of crème fraiche to add to the appearance along with a good chunk of Maltese bread and enjoy as a family starter or a hearty lunch or dinner.
 
Any soup that is left over, allow to cool and store in the fridge or freezer.
 

6 Comments

  • sounds great, and just perfect for these cold damp days. Will definately be trying this. Thanks for sharing.

    • I’m glad it’s given you “food for thought”, let me know how you enjoy 🙂

  • I saw a similar recipe and they sprinkled top of soup with pomegranate seeds. I will try this for a little added color and texture.

    • That’s a good idea Joann, I actually added pancetta to mine yesterday and it really did add a different angle to the dish

  • I have just tried this recipe, hmmm very nice I must say … Looking forward to the ones to follow 🙂

    • Thank you, qarabaghli mimli (stuffed marrows) next 🙂

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