Nigella Lawson's six-ingredient butternut squash and sweet potato soup can be prepared in just 15 minutes, offering a quick and comforting meal for the colder months. The recipe serves two people and relies on store-cupboard staples.
Simple Ingredients for a Speedy Soup
The recipe calls for 350g of diced butternut squash and sweet potato, 750ml of hot vegetable or chicken stock, a quarter teaspoon of cinnamon, a quarter teaspoon of ground mace, and four teaspoons of buttermilk. Nigella notes that using pre-chopped vegetables simplifies cooking, though fresh produce can be chopped at home.
According to the recipe notes, pre-cut squash and sweet potato dice work well, but there is no reason not to chop them yourself from fresh. A quarter of an hour's bubbling with stock and spice is all that is needed.
Method and Serving Suggestions
To prepare, place the diced vegetables in a saucepan with the hot stock and both spices. Bring to a boil, then simmer for 15 minutes until the vegetables are tender. Pepper can be added to taste if desired.
After simmering, puree the soup in a blender. The recipe notes advise removing the centre nozzle on the lid and covering the top with a hand or tea towel to prevent pressure build-up or splashing. Pour the soup into two bowls and garnish each with swirls of two teaspoons of buttermilk.
