Publication-approved historical recipe
Butternut squash and sweet potato soup recipe
Historical recipe record without an accepted exact episode or contestant association.
Ingredients
- 3 packets chopped butternut squash and sweet potato
- 1 1/5 litres vegetable stock
- 1 tsp lazy chilli, or to taste
- Single cream, to serve
- 500 g sundried tomato bread mix
Method
- Prepare the sun-dried tomato bread mix according to its packet instructions.
- Put the prepared squash and sweet potato, vegetable stock and chilli into a saucepan.
- Cover and simmer for 20–30 minutes, until the vegetables are tender.
- Blend until smooth and serve with a little single cream and the bread.