Ingredients :
- 4 sweet potatoes
- 1 large butternut squash
- 50 g butter
- 2 red onions
- 4 cloves garlic
- 2 tsp ginger
- 2 tsp ground black pepper
- 2 tsp sea salt
- 2 tsp hot chilli powder or chilli flakes
- 2 tbsp olive oil
- 2 tsp rosemary
- 2 tsp thyme / a sprig of thyme
- 1 tsp oregano
- 2 red bell peppers
- 100 g sour cream
- 100 g cheddar cheese
Method :
- Pre-set the oven to 200 C and start chopping the sweet potatoes and butternut squash into 1-2cm thick medallions in order to speed up cooking time. Excavate the squash but keep the seeds as you can toast these with a little salt for a tasty snack.
- Finely chop the onions and decapitate and excavate the bell peppers. Place the bell peppers upside down in the oven on a tray alongside the sweet potatoes and squash (you may need multiple trays) and leave to cook for 45 minutes to 1 hour. Check the bell peppers after 20 minutes as these are likely to be done first.
- Meanwhile, prepare a large saucepan with chopped garlic and plenty of olive oil. Bring the oil to a simmer and add the chopped red onion and oregano. Stir well, then add a little butter and rosemary.
- Once the sweet potatoes, bell peppers, and squash are done, carefully peel the skin off and deposit the flesh into the saucepan with the simmering onions. Mix well and use a hand-held blender to liquidate the soup - you may need to add a little boiling water from the kettle to stop the mixture becoming too thick.
- Add the sea salt and black pepper, chilli powder and ginger into the soup and continue to blend until the flavours are well integrated into the mixture.
- Finally, finish with a drizzle of olive oil and a sprig of thyme. Serve with grated cheddar or a little sour cream to cut the spice. Delicious and very wholesome.
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