Soup is the perfect post-ride meal for the colder months. We've been enjoying a delicious smoky sweet potato and squash soup which is warming, easily digested and packed with fresh seasonal ingredients. Make a batch and freeze down portions for a quick and easy lunch or dinner.
1 onion chopped
1 clove of garlic finely chopped
1 large sweet potato peeled and cubed
1 medium butternut squash, peeled, de-seeded and cubed
1tsp smoked paprika
A handful of fresh sage or 1tsp dried sage
1tsp cayenne pepper (optional)
3/4 pint vegetable stock
Toss the sweet potato and squash with a couple of tablespoons of olive oil, the smoked paprika and the cayenne pepper (if using) and roast in an ovenproof dish for 30 minutes until soft and golden.
Sautée the onion, garlic and sage in one tablespoon of olive oil in a large saucepan over a low heat until soft. Add the roasted squash and sweet potato, and the stock, and boil for 10 minutes.
Blend the ingredients and season to taste!