So like the rest of the country I had an unexpected day off on Monday, thankfully being in Dublin meant that we were spared any destruction. The advice said to stay indoors so stay indoors I did, though I am incapable of doing so without much kitchen pottering. I got ahead for the week by preparing lasagna and dinner was delicious steak and creamed spinach. What I am going to share with you is what happened for lunch which was a total treat but was exactly what a stormy day called for! Sweet potato soup with chorizo cheddar cornbread.

Sweet potato/ butternut squash soup is a winter staple in our house but the cornbread was a eureka addition due to boredom and fridge raiding.

For the Soup you will need:

• 2 large sweet potatoes
• 1 onion
• 1 clove garlic
• 1 heaped tsp cumin
• 1 tsp each paprika and chilli flakes (less if you like it milder)
• 2 stock cubes ( I used 1 chicken and 1 vegetable)
• 1 heaped dsp peanut butter (trust me)
• 1 tsp honey / to taste

Preheat oven to 200c

Chop sweet potatoes and onion into large chunks, smash the garlic clove and toss everything in a roasting dish with the spices and 1tbsp olive oil

Roast for 30 mins or so until tender

Discard the garlic glove and grab a blender

Into a blender put approx 500ml boiling water, 2 stock cubes and the peanut butter blitz the roasted squash,in batches, removing to a bowl and adding more water to the blender as needed

Taste for seasoning, I added some honey and chipotle sauce because I have a chilli problem

Enjoy with some nice bread, preferably my chorizo cheddar cornbread