Wednesday, May 4, 2011

Butternut and Sweet Potato Soup - Nigella

You may have guessed that we like the orange vegetables, squash, pumpkin, carrots and sweet potatoes.  I find ways to use them in soups, salads, sides and main courses.  They not only add flavor to the meal, they add color.  This soup is rich and warm and makes you want to cuddle.

Butternut and Sweet Potato Soup – Nigella

            (adapted from Nigella Lawson)]]]]]]                                                         

                                                                           Untitled - 19
Serves 2


1 diced butternut squash
2 sweet potatoes
3 cups vegetable broth                                                                                 
1 teaspoon ground cinnamon
dash of pepper
4 teaspoons buttermilk

1  Put the diced butternut and sweet potato in a saucepan with the vegetable broth and  spices.
2  Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.

3  Puree the soup in a blender.
4  Pour the blended soup into two bowls, garnishing each bowl with swirls made with the buttermilk or sour cream.  Serve.

sweet pot butternut soup
Linked to Frugal Food Thursdays
My Meatless Mondays


  1. Your soup looks like sunshine in a bowl:D

  2. Ooo, that soup looks so smooth and comforting, delicious! Miriam@Meatless Meals For Meat Eaters


Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.