Sweet Potato & Butternut Squash Soup

This recipe comes from Ailbhe Murray and is a firm family favourite. Ailbhe wins a Glenisk Chef's Apron and some Glenisk goodies. Find out how you can win by submitting your recipe.

Ingredients:

• 50g Glenisk Organic Irish Butter
• A pinch of sugar
• A pinch of sea salt and freshly cracked peppercorns
• A good glug of olive oil
• 1 x vegetable stock cube
• Two heaped tablespoons of ground coriander (Must be ground)
• 1 large onion
• 1 large butternut squash
• 2 medium sized sweet potatoes
• ½ Cup Glenisk Organic Whole Milk
• 200mls Glenisk Organic Fresh Cream
• Glenisk Organic Creme Fraiche
• Chopped fresh chives

Method:

• Peel your sweet potato and butternut squash.
• Chop your potato, butternut squash and onions into cubes (all around the same size so they'll cook at the same time).
• Pop your vegetable cube in to a cup of boiling water and allow to dissolve (put aside for now you'll need it later).
• In a big pot add your butter, sugar, salt, pepper, olive oil & coriander. Place over a medium heat until the mixture starts to melt.
• Slowly stir in the onions, sweet potato & butternut squash.
• Cover with the lid and allow to sweat for about 1min.
• Then lift the lid and add your dissolved vegetable cube.
• Add one more cup of water and stir
• in.
• Replace the lid leaving space for steam to come out.
• Simmer away until the veg is soft and cooked approx 10mins.
• Once cooked blend the soup using a hand held blender until smooth.
• Add in a 1/2 cup of Glenisk milk and stir( this soup is meant to be a thick soup). Add about 200mls of Glenisk cream and stir again.
• Serve with a dollop of Glenisk Creme Fraiche & a sprinkling of freshly chopped chives.

Serves:

4