Recipe from Nigella Express.

Express by name, and definitely by nature. Creating this spiced wintry soup is so simple, helped mainly by the fact the squash and sweet potato are already peeled, chopped and mixed together in the pre-prepared store bought packet. Once this has been added to a pan with stock and spices it really is as simple as simmer, blend, serve.

This is the second Squash and Sweet Potato soup recipe I’ve made from Nigella’s books, the first was the Roast Squash and Sweet Potato soup from Nigella Christmas. As the title suggests, this one is not the Express version, but the calm, leisurely one which includes preparing your own vegetables and roasting them for at least an hour.

From memory I did prefer the Roast veg soup as it was a thicker texture, this Express one came out thinner, but just as delicious.

Nigella uses buttermilk to decorate and garnish the top of the soup. I used double cream, which as you can see in the picture, ran into the runny soup and didn’t give quite the same effect. ‘Twas tasty though, and… healthy? Sure.