March 14, 2012

Healthy comfort food: Nigella's butternut squash and sweet potato soup

Everyone knows I love Nigella and as she is the queen of comfort food, I thought I would turn to her in my current time of need. Of course Nigella has the answers to my food prayers and I found it in her lovely rich golden soup. Super easy to make, healthy, filling and COMFORTING! 

Soup is a soothing comfort food and unlike a tub of ice cream or a block of chocolate, soup doesn't come with the repercussions of cellulite and food guilt! It's also packed with vitamins and will keep you 'calmly' satisfied. Plus I always find the process of making soup very cathartic; something about it's old-fashioned family feel. Time to start cooking!

Nigella's butternut squash and sweet potato soup


  • 350g peeled and diced butternut squash and sweet potato 
  • 750ml hot chicken or vegetable stock
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace good grinding of pepper
  • 4 teaspoons buttermilk (for garnish - optional)
  • parmesan cheese (for garnish - optional)

Serves 2 (or as Nigella says, 1 in great need - Oh how I love her commentary!)

  1. Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both 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 - you will find that by removing the centre nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure and the ensuing explosion of soup on your walls.
  4. Pour the blended soup into two bowls, garnishing each bowl with swirls made with 2 teaspoons of buttermilk and some grated parmesan. 

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