Nigella Lawson’s soup recipe ‘perfect’ for winter nights

Nigella Lawson first shared the recipe for butternut and sweet potato soup in 2007

Butternut squash Soup(Image: (Image: Getty))

Nigella Lawson shared an easy-to-make recipe which is perfect for winter nights. The butternut and sweet potato soup recipe was originally published in Nigella’s 2007 cookbook Nigella Express, but has since become available on her website.

There isn’t much prep time needed for this recipe, with the TV chef recommending buying pre-chopped vegetables, although you can chop your own if you’d prefer. Sharing the recipe, Nigella said: “Ever since I overcame my prejudices about buying pre-chopped fruit and veg, my cooking life has got a lot simpler.

“And you should know that in Italian markets, storeholders regularly sell peeled and prepared vegetables bagged up to make their customers’ life easier.”

Nigella’s butternut and sweet potato soup

Ingredients (serves two):

Method

Place the butternut squash and sweet potato in a saucepan alongside the stock, cinnamon, and mace. Bring to boil and allow to simmer for 15 minutes, or until all the veg is tender. Add some black pepper to taste.Puree the soup in a blender. Adding some advice, Nigella wrote: “You will find that by removing the centre nozzle on the lid and placing a hand or tea towel over the top, you will not get a build-up of pressure or an explosion of soup on your walls.”Pour the blended soup into two bowls and top each with two swirls of buttermilk.

People who have made this recipe have left positive reviews on Nigella’s website, with one writing: “The gorgeous glow of nutrition-packed orangeyness grows in our hearts and warms our souls. Perfect for wintery stay-in nights as well as family suppers in the summer breeze.”

Another reviewer said: “This soup is absolutely delicious! So easy to make and so satisfying. A favourite in our household!”

While a third said: “I added grated whole nutmeg (approx 1/4 of one nut) instead of the mace as I don’t own any, tasted divine! Also added more cinnamon as I LOVE it and it made it that extra bit more chrismasy!”