Butternut Squash and Sweet Potato Soup

I found this recipe in one of food magazines some time ago. My first attempt at cooking this broth was quite successful, however, the combination of butternut squash and sweet potato was far too sweet for my tastebuds. So this time, I've introduced a few modifications and I have opted for more spiciness. I was very generous with pepper as I like when sweet veg soups are well seasoned and with a character. Garlic and paprika work in favour of its great flavour too.



Ingredients:

• 1 butternut squash
• 1 sweet potato
• 1 onion
• 2 garlic cloves, pressed
• 0,5 litre homemade vegetable stock
• 0,5 cup tomato passata
• 1 teaspoon paprika powder
• salt, herb salt and cayenne pepper, to taste
• 1 tablespoon toasted pumpkin seeds
• coconut oil, for frying
• olive oil, for drizzling

Preparation:

1. Cut the butternut squash in half and place on a baking tray lined with baking paper. Sprinkle quite generously with sea salt and bake for about 30 minutes at 180° C.
2. After this time, take out the tray and place peeled and roughly chopped sweet potato onto the tray. Return to the oven and bake for further 30 minutes, or until the vegetables are cooked.
3. In the meantime, melt 1 tablespoon of coconut oil in a frying pan and add roughly chopped onion and pressed garlic. Sprinkle with salt and fry until they're cooked and lightly brown.
4. Scoop out the butternut squash flesh discarding the seeds and place it in a blender with the sweet potato, onion and garlic. Cover with vegetable stock and blend until the mixture is creamy and smooth.
5. Pour the veg mixture into a medium saucepan and bring to the boil. Add the spices and passata and cook on a low heat for about 15-20 minutes.
6. Cool the soup a little bit, and then drizzle some olive oil on top and sprinkle with a handful of toasted pumpkin seeds.
7. Serve and enjoy :)