We’ve had another very enjoyable Christmas, with a mixture of entertaining, and being entertained. After spending time with Nik’s family in Galleywood on Christmas Eve and Christmas Day, we hosted mum, Bart, and Geoff at the house, which meant planning a menu and cooking the dishes on it.
A soup was of course always going to make the menu final cut, and after the two dishes we’ve recently made, we needed a new variety to try. So, inspiration struck us while watching Nigella’s Christmas Kitchen, and we found the recipe for her roast squash and sweet potato soup.
Squash is such an autumnal/winter vegetable, and it looks tasty even when it hasn’t been cooked, the bright orange colour contrasting with whatever you choose to mix it with. Nigella couples her soup with a blue cheese and buttermilk sauce, but we chose to leave this out, as it’s not to everyone’s taste.
In Nigella’s recipe, the squash is roasted and blended with sweet potato
While the vegetables have to be roasted and then blended (amazingly with all the skins on), the recipe is simplicity itself, and makes a thick, hearty, and warming soup, full of spicy richness. If you’d like to make Nigella’s roast squash and sweet potato soup, you can find the recipe here.
Tags: Journal, Make your own