Butternut & sweet potato soup

Butternut & sweet potato soup

After you have spent hours in the kitchen creating the perfect Christmas feast, have drunk too much and really just want to sit back, relax and enjoy your family on boxing day, Nigellas butternut and sweet potato soup is just what you need. Your friends and family all feel the same but of course Christmas is a time to feast so get out the leftovers and make this ultra simple and so tasty soup to have with all of those leftovers. You leave the skins on the butternut and sweet potatoes which makes it so very simple. You do need a blender for this one. (4 to 6 people)

What you need

1 large onion roughly chopped
1 large butternut seeded and roughly chopped
1 large sweet potato roughly chopped
1 liter vegetable stock
Olive oil
Sour cream

The process

Heat an oven to 200 Celsius and spread the chopped vegetables over a baking tray.

Drizzle over some olive oil, getting a little on each piece of vegetable, then give a sprinkle of nutmeg and cinnamon, about 1 teaspoon of each and bake for 1 hour.

The vegetables should have little brown bits on the edges and be soft.

In 3 or 4 lots blend the vegetables with about ½ a cup of hot vegetable stock. You want a nice thick consistency which you will thin down later.

Once you have blended all of the veg and transferred to a bowl, add vegetable stock to get the consistency you like. It should still be thick and wholesome.

Serve with a generous amount of sour cream, warm crusty bread and some of the leftovers from Christmas day for a fabulous quick meal.

As a hangover remedy, spice it up with some Tabasco sauce. Try the Mango and avocado salsa recipe for your leftover gammon.