This will take a while to get to soup consistency because butternut squash is a hardass bastard when it wants to be.
Hacking sweet potatoes and butternut squash to bits can be a strain on your hands if you have hands like mine, but knock yourself out if you want to. I got pre chopped stuff this time because I am being a complete clusterfuck and dropping things more than usual this week.
Shit you’ll need:
- 2 bags of chopped butternut squash & sweet potato (mine were Ocado brand 350g each).
- 500ML boiling water.
- 1tsp salt.
- 1tsp ginger.
- 1tsp cinnamon.
- 1dstspn cracked black pepper.
- 1dstspn flaked chilli.
- 2 vegetable stock cubes.
- 1tblspn of olive oil.
- A can of coconut milk 400g.
Dump the butternut and sweet potato into your slow cooker. Add the seasoning and oil to the boiling water, and stir until melted. Pour into the slow cooker, and leave the contents to cook its bright orange arses off for a couple of hours, on auto.
After a couple of hours, stab a fork into the cubes to see if it’s soft enough to mash up. If it is, you can either do this with a masher, or if you want to be a flash bastard – use a hand blender. Once you’ve mashed it to buggery, add your can of coconut milk, and allow to heat through on low for another forty-five minutes.
Serve with whatever the hell you’d like, I’d probably go for garlic and coriander naan bread.