Squash and Sweet Potato Soup
Butternut Squash and Sweet Potato Soup
This recipe was devised by a friend of mine, originally made to use up the the fresh coriander and coconut milk that was leftover from making the Spice Pots Goan Fish Curry. She's done a cracking job - it is a really tasty warming butternut squash soup packed with fresh vegetables. The coconut milk gives it a lovely sweetness and creamy consistency.
Serves 4
Ingredients:
A splash of olive oil
2 onions, roughly chopped
2 cloves of garlic, crushed or chopped finely
A knuckle sized piece of ginger, grated or roughly chopped
2 sweet potatoes, peeled and chopped
½ a large butternut squash or pumpkin, peeled and chopped
3 large carrots, peeled and chopped
1 vegetable or chicken stock cube
2 teaspoons of the Korma Spice Pot
½ 400ml tin of coconut milk
A handful of fresh coriander
Method:
Serves 4
Ingredients:
A splash of olive oil
2 onions, roughly chopped
2 cloves of garlic, crushed or chopped finely
A knuckle sized piece of ginger, grated or roughly chopped
2 sweet potatoes, peeled and chopped
½ a large butternut squash or pumpkin, peeled and chopped
3 large carrots, peeled and chopped
1 vegetable or chicken stock cube
2 teaspoons of the Korma Spice Pot
½ 400ml tin of coconut milk
A handful of fresh coriander
Method:
- Heat the oil and gently cook the onions, garlic and ginger until softened (but not brown). Add the vegetables, the spices and stir to coat well, then add the stock cube and cover with boiling water.
- Put the lid on and leave to simmer for 20 minutes.
- Stir in the coconut milk and simmer for a further 5 minutes.
- Check the vegetables are soft with a fork and, if they are, remove the soup from the heat and blend with a stick blender.
- Finish with a sprinkling of chopped fresh coriander.
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