Butternut and sweet potato soup!

Good Morning, hope everyone is having a productive Saturday morning?

I am just preparing  a revamped version of nigella’s Butternut and sweet potato soup, the butternut is really tough to cut, oh had to help!

then after you have peeled and chopped both the butternut and the sweet potato, I have fried them off a little to soften in a little extra virgin olive oil

then add a chicken stock cube and a 1/4 teaspooon a cinnamon,  a little black pepper, a teaspoon of garlic puree  and fill pan up with boiing water, cook until root vegetables are soft.

then wait for it to cool, this is a must believe me, as I scolded my chest last week when i blended soup that was too hot, it covered me and the kitchen! grrrr!

  

 In Nigella’s version she adds mace, but I hadn’t got any so, have made it anyway, last time I made it this way and it turned out fine!! I have cooked some chabitti buns, they are the ones prepacked and you just cook them!

 I have added some dried corriander to mine. Nigella serves hers with swirled buttermilk over the top when she serves  it!