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Butternut and sweet potato soup

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Ok so here is my first real post I guess

Wednesday was a public holiday so that people could go and vote in the local municipal elections. I sadly could not vote because my ID was stolen last week and they take a while to be replaced, so instead I pre-prepared my dinner for the evening: (and probably the next few days because I’m lazy like that) Butternut and sweet potato soup.

so so good
Nothing’s better than hot soup and bread on a chilly day

I over the shot the spices a bit in making this so it’s slightly too peppery (after adding cream¬†(they were out on Wednesday)it balanced out beautifully) but it was just what the doctor ordered. The bread you can see is this super amazing sourdough bread I bought at the weekend market. It really is the most delicious bread I’ve ever had especially just after I first bought it and it was still warm.

Butternut and sweet potato soup


1kg butternut

500g sweet potato

1.5 litre chicken or vegetable stock

cinnamon and nutmeg to taste

a good grinding of black pepper

250ml pot of double cream or buttermilk

It’s really easy to make you just need to chop up the butternut and sweet potato into small cubes (they cook faster this way) and put them into a big pot (or in my case a wok because I don’t own a pot big enough). Add the stock and cinnamon and nutmeg (mace is better for this but it’s usually quite hard to find, at least in Grahamstown, and nutmeg works almost as well).

I use powdered stock a lot of the time because being a student I don’t often have the time to make a proper stock, but if you do have the time I can highly recommend making your own stocks as a homemade stock makes the hugest difference to the taste of soups, ¬† well pretty much everything.

Bring it all to the boil, add a good grinding of black pepper to taste and then simmer until the butternut sweet potato are tender. This takes about 15-20 minutes usually, but I like to leave them in there for a bit longer because I find having your veggies on the verge of turning to mush helps make a smoother soup when you get round to blending it.

Once your veggies are nice and soft pour the whole lot into a food processor or blender and blend until smooth, add a pot (250 ml) of thick double cream or buttermilk and mix thoroughly, and there you have it warm creamy delicious and super simple butternut soup that is perfect for those cold winter nights


What I’m about

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Ok so basically I’ve finally decided to get off my arse and finally start the food blog that I’ve been meaning to start for pretty much the whole year.

Having finally gone more than just a few steps into the big bad world. That is to say I’ve moved into a flat so I’m no longer getting my three squares a day handed to me by my loving mother, or disinterested serving staff at the res dining hall, I’m also doing a lot of mundane things like cleaning floors and clothes and what not. This is all worth it, however, as I now have my very own amazing kitchen (by student standards) and have an even better one on the way on my new place that i’ll be moving into in a few months (read gas stove). This has granted me the freedom to experiment to my hearts content in terms of food with some interesting and amazing (Moules mariniere) and shocking (1 pot peasant stew, that I burned horribly) results.

However, I’m of the firm belief that food needs to be shared and as a result I am in the process of starting a group of fellow students who enjoy food and/or enjoy making food and creating a supper club that I’ve tentatively called the epicurean collective. This club basically involves meeting up once a week and hosting a simple dinner for our friends. This is a great way to get to experience new tastes and share good meals with good friends and generally have an amazing while doing it all.

This blog will document these events and share the good vibes and recipes with the world. Until the epicurean collective gets going however, I’ll be having a different friend over for supper every weekend where they’ll be my guinea pig for my latest foodie experiment and those will be going up here as well.

As will any recipes I consider to be a major success that I’ve made during the week as well as restaurant reviews and general awesome foodie stuff that I happen to encounter.

That’s it for now I guess

look forward to my butternut soup and maybe some pics of food that I’ve made previously coming soon