This recipe is easy, and takes about 30 minutes, including cooking time to make. I have used a pressure cooker to make my soup. Don't worry if you don't have one: you can cook it just as easily on the stove. It will just take a bit longer.
Peel and cut a nice big butternut into chunks (or two smaller ones). Then, peel and slice two small sweet potatoes.
In your pressure cooker or pot, fry one chopped onion in a little olive oil or butter, until it is browned.
Then, add a teaspoon (or more if you like) of curry powder. Stir for 30 seconds to release the flavour.
Then add the butternut and sweet potato, and let it sweat for about five minutes with the onion on a medium heat. You must stir it all of the time, otherwise the bottom will catch and burn.
Next, add 3 cups of chicken or vegetable stock, the juice and rind of one orange, salt and pepper, fresh thyme and fresh parsley.
If you are using a pressure cooker, put the lid on and cook this all together for 15 minutes on 2 rings.
If you are using a normal pot, then put the lid on with a slight gap on the side to let the steam out. Bring the soup to the boil. Then turn down the heat to medium and boil slowly together for 30 minutes, or until the butternut is soft.
Using a stick blender, blend your soup until it is smooth and creamy. Add more salt and pepper at this stage if you need to.
You can stir in a spoon of cream or Greek yoghurt to serve.
