- 2 cloves of garlic
- 1 tbsp. olive oil
- 2 sweet potatoes
- Half a butternut squash
- 700ml veg stock
- 2 fresh thyme sprigs
- 20g feta
BUTTERNUT SQUASH, SWEET POTATO & THYME SOUP
COOK TIME: 20 MINS
Soup is such a comfort. Warm, nourishing & seasonal. Nothing says autumn like this.
Chop the garlic and heat in the olive oil on a gentle flame in large saucepan.
Dice the sweet potato & butternut squash (leaving the skin on!) and add to the pan. After about 2 mins pour in the veg stock & add the leaves of 2 thyme sprigs.
When the veggies are soft, blend using a stick blender or stand up blender, until smooth.
Season with salt & pepper & serve with the crumbled feta and fresh herbs.