Butternut and Sweet Potato Soup - Nigella
Butternut and Sweet Potato Soup – Nigella
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.
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