When I was out running this morning I noticed that autumn was upon us! The heating will be soon switched on, the heavier coats taken out of the wardrobe and stews and casseroles on the dinner menu. I have always loved autumn, memories of long walks in St Anne's park kicking up hundreds of burnished fallen leaves and then home to a pot of soup springs to mind.
I love making soup and having a pot of it ready on the hob always makes me feel very virtuous, even if the reality is far from that! I find it best to just use two types of vegetables as otherwise there is no distinct flavour.
To make this lovely warming soup you will need;
1 butternut squash, no need to peel just deseed and cut into chunks
2 medium sweet potatoes, peeled and cut into chunks
2 garlic cloves, minced
1 onion, diced
Drizzle of rapeseed oil
500ml of chicken stock
75g chorizo, fried until crispy
Drizzle a large saucepan with the rapeseed oil and place over a medium heat.
Add the garlic & onion and gently cook until translucent.
Add the butternut, sweet potato and stock and bring to boiling point.
Allow to simmer for twenty minutes or until the vegetables are softened.
Take off the heat and allow to cool for a few minutes before blending.
Pour into warmed bowls and sprinkle the chorizo on top.