As a natural extension of minimalising the clutter and “stuff” in my home, I’ve also been thinking about my food shopping and cooking. Having already gone through my freezer and fridge, I’ve been thinking about how to simplify my weekly shop and cooking. I’m hoping to create a list of go-to recipes that require few ingredients, are easy to make, and are healthy.
I feel quite safe in sharing this recipe, as it’s been loved by everyone that’s tried it. It’s also super simple, and quick to prepare (though it needs time to cook slowly). It also contains lots of goodness. So first the ingredients:
650 grams of butternut squash (I tend to buy one a lot heavier than this, to make sure I’ve got enough once it’s peeled. If I have too much then I freeze it – find out how here).
A large sweet potato – I buy the biggest I can find, or two small/medium ones.
475 ml of stock (I use chicken stock but you could use vegetable stock if you’re vegetarian).
60g butter (I’ll add this as optional as I forgot to include it this time round and it tasted just fine!)
300 ml semi-skimmed milk.
150 ml single cream.
1/2 teaspoon of cumin.
2 tablespoons of coconut flakes.
Salt and pepper to season.
Basically, the recipe involves a lot of slow cooking, a little blending, and some slicing up of nice crusty bread to enjoy with it. You can’t really go wrong.
- Peel and chop the sweet potato into cubes. This should be placed in the slow cooker first as it cooks best if fully covered with stock.
- Peel and chop the butternut squash and onion, add to the slow cooker along with the stock and butter. Cook on high for approximately four hours.
- Check the vegetables are soft then blend. I use a hand blender but any blender is fine.
- Return to the slow cooker and add the milk, cream, cumin and coconut. Cook for approximately 30 minutes or until hot.
I hope you enjoy this soup if you decide to try it. I make it when my kids are ill and they need extra nutrition in their diet as the sweet potato and butternut squash contain lots of vitamins. Some of the benefits of butternut squash are included below.
A bonus of the soup is that it’s very easy on the store cupboard – you don’t need to buy masses of ingredients. The coconut and cumin keep well, and you can buy the vegetables loose, so buying only as much as you need. The cream also comes in a 150 ml pot, so there’s no wastage there either.
I’d love to hear if you have any go-to recipes that you like to make when you’re feeling under the weather. Or simple slow cooker recipes for any day of the week! Please add your comments below