Did Anyone Say Soup?
Well, hello once again, I hope you’re all having a great day so far. As you can tell from the title, today we are diving into a more comforting recipe. With the weather changing and all, soup always seems to come to mind to offer some warmth along the way. So for today, I am sharing with you my delicious roasted sweet potato & butternut squash soup recipe. Lightly spiced, flavourful and just screams comfort. For this recipe you will need;
Ingredients;
- 1 medium butternut squash
- 1 medium sweet potato
- Salt to taste
- 3 tbsp Olive oil for coating and cooking
- A knob of butter
- Black pepper to taste
- 1 onion chopped
- 3 cloves garlic crushed
- A thumb of ginger crushed
- A tsp of cumin – Tsp paprika
- 1 tsp curry powder
- 700 ml vegetable stock
- A quarter cup of coconut milk
- Coriander leaves for garnish (Optional)
METHOD
- Preheat your oven to 180°C fan assisted oven/200°C conventional oven/400°F
- Peel and cube your butternut squash and sweet potatoes.
- Into a lined baking tray.
- Add salt to taste, olive oil and black pepper.
- Give it a good toss around and into the oven until tender then remove and set aside.
- In a preheated pan, pour some oil, add your butter and let it melt.
- Then in goes your onions, garlic and ginger.
- Fry them for a few minutes and then add cumin, curry powder and paprika and give it a good stir.
- Add your squash and sweet potatoes and stir to mix well with your spices.
- This may make them a bit mushy and it’s fine, pour in your stock, stir and cover to simmer for a few 5 minutes.
- Check your seasoning and add some salt to taste if necessary.
- Give it another stir and into a blender or use an immersion blender and blend until smooth.
- Add more stock when it looks too thick to make it a bit loose.
- Then add your coconut milk, stir for a few minutes and that’s it.
- Serve, and garnish with some coriander and a swirl of coconut milk.
- Enjoy.
