Jumping Jack and Butternut Squash Soup

An autumnal soup that’s set to warm your cockles and soothe your soul.

Serves 6-8

2 tbsp My Secret Kitchen Oak Smoked Rapeseed Oil
1 medium onion, chopped
1 tbsp My Secret Kitchen Jumping Jack Chilli Jam
250g sweet potatoes, peeled and chopped
500g butternut squash, peeled, seeded and chopped
600ml chicken or vegetable stock
garnish of cream, My Secret Kitchen Lemon & Chipotle Spiced Sea Salt, Jumping Jack Chilli Jam, Oak Smoked Rapeseed Oil and parsley

In a heavy-bottomed saucepan, heat the oil and sauté the onion until translucent. Add the Jumping Jack Chilli Jam, then the sweet potato and the squash. Stir to coat with the oil and onions, and fry for 2 minutes.

Add the stock and bring to a simmer. Cover and continue to simmer gently for 25 minutes or until the vegetables are soft. Purée or liquidise until smooth, then season to taste.

Garnish with a swirl of cream, sprinkle over Lemon & Chipotle Spiced Sea Salt, drizzle over Oak Smoked Rapeseed Oil, then add a final teaspoon of Jumping Jack Chilli Jam and a sprig of parsley. Enjoy with chunks of freshly baked Beer Bread.