Sophie Downer’s sweet potato, squash and cannelloni soup

I like to use dried beans in this soup, haricot or cannellini, soaked overnight in water and boiled with garlic, sage and a couple of fresh tomatoes, but you can use tinned beans to speed things up.

INGREDIENTS
1 onion, chopped
3 peeled cloves of garlic
2 or 3 sweet potatoes, peeled and diced
1 butternut squash, deseeded and diced (peeled or not, whichever you prefer)
Sprig of sage
Cooked beans or tinned
A couple of large handfuls of kale
Salt and pepper
Good olive oil

METHOD
This is such a simple and tasty soup. Start with the onions and garlic in a heavy-bottomed pan, soften in olive oil, season with salt and pepper.

Then add your sweet potatoes and pumpkin and sprig of sage. Cook for 10 minutes or so, stirring regularly till soft, add enough water to just cover, and cook further, until squash and sweet potatoes are completely cooked. Cook the kale separately in salted boiling water until tender, drain and add to soup along with the beans. Keep your soup on the stove for a few minutes longer so all the ingredients come together.

Serve in a bowl with lots of really good olive oil – I like parmesan grated on top too – and, of course, good bread.


Sophie is a trained chef and runs the Central Park Cafe in East Ham’s Central Park.  
Follow her on Instagram
@breadclub1 and Facebook
@easthambread.

Images: Sophie Downer