Remember I told you that my favourite Christmas present this year was a soup maker?
Well the novelty hasn’t worn off and I’m using it just as often as I predicted I would when I first wrote about it.
Most soups that I make in there don’t really have a recipe that I can share with you because more often than not, I literally just use up whatever I have in. I have a general rule of thumb that all of my ingredients weigh about 800g combined and then I top up to 1.6 litres using stock which seems to be the perfect proportions if you like your soup like I do – not too runny but not too thick!
My favourite soup that I’ve made so far is Spicy Butternut Squash and Sweet Potato soup which I’ve had more than any of my other creations so far. It’s great to take to work for lunch but it’s also great for me on the Slimming World diet as I can heat some up when I’m in need of a snack and it really does hit the spot.
I’m going to tell you how I make your own version of Spicy Butternut Squash and Sweet Potato soup but it genuinely isn’t a must stick to the recipe recipe. You can adjust the quantities where you need to and it will still come out perfect. The only thing I would say is stick to the overall guideline that I’ve given you of 800g in total of vegetables if you want a nice in the middle kind of consistency.
I first made this when I bought a pack of reduced soup mix from Tesco – they have a few different varieties like this in their fresh veg section but the bags themselves don’t really contain enough vegetables as they’re just short of 500g. They do work out great value if you find a couple in the reduced section though and the flavour pairings that you see are always great inspiration for making your own.
Because I know I love this variety of soup and that I’ll make it at least once a week I actually bulk chop my veg for this and pop them into a bag in the freezer. I chop them smaller than I would if I was making fresh so that the 21 minutes setting is still long enough to cook them.
Spicy Butternut Squash and Sweet Potato Soup!
- 375g Butternut squash
- 375g Sweet potato
- 50g chopped onion (I use frozen)
- 2 stock cubes (veggie are great with this)
- 1/2 tsp dried chilli flakes
- Chop up all of your veggies and pop them into the soup maker.
- Crumble the stock cubes over the veggies.
- Add your chilli being careful not to add more than you can handle - I added too much the first time and the soup maker blended it in so well that I forgot I'd added it until I took my first spoonful! My mouth was on fire. 😉
- Top up the soup maker to the 1.6l level using boiling water.
- Select the smooth option and wait 21 minutes for your soup maker to do all of the work for you.
You can still make Spicy Butternut Squash and Sweet Potato soup without a soup maker and I’m sure it will taste just as nice although it may take a little more effort that if you had a soup maker. If you’re interested in treating yourself to a soup maker of your own then the one I have is reduced to £39.50 on Amazon at the moment:
If you liked this recipe you can save it to your own recipe box if you use Yummly – just click on the YUM icon at the bottom of this post.
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