I love soup season. This soup, with it’s seasonal veg, warms my very soul. ‘It is absolutely yum’ (the Master of Mischief, age 4) and when served up with warm and buttery crusty bread it is always a hit with the kiddies. Even my husband (Mr ‘I’m not bloody eating that’ gave it a thumbs up) Enjoy!
You Will Need
1 onion, diced
2 garlic cloves, peeled and crushed (I prefer to use 1 tbsp of garlic granules)
1 tsp ginger
½ tsp cumin
1 tsp dried oregano
1 tsp tomato puree
1 medium butternut squash, peeled, deseeded, and diced
3 small sweet potatoes, peeled and diced
600ml chicken stock (you can use vegetable stock if you want, I prefer to use chicken)
1 can coconut milk
Chilli flakes to garnish, if preferred
Over a medium heat, start by cooking the onion for 1-2 minutes until soft. Add the garlic, ginger, cumin and oregano and continue to fry for a few seconds while stirring.
Add the tomato puree, butternut squash and sweet potato chunks and fry for a further 2 minutes.
After this, add the stock and bring the whole pot to the boil.
Reduce to a medium heat and simmer until the butternut squash and sweet potato are cooked. (I usually give it 30 minutes; you may wish to leave it longer or less depending on the size of your chunks)
I also like to give it a stir halfway through.
Once the squash and sweet potato are cooked, add the coconut milk and simmer again for a few minutes.
Using a hand blender (or food processor) whizz the soup until smooth.
Serve with a sprinkle of chilli flakes and a side of warm crusty bread.
I love the flavours of this soup. I serve it with a sprinkle of chilli flakes to add a dash of heat, but not too much, as I usually serve it up for the kids. If you wanted to add extra kick you could add a deseeded and chopped red chilli at the same time you add the garlic and herbs. If you’re really brave, bung a second one in there.
If you want to bulk up the soup and add some extra hidden veggies (its all getting blended so why not eh?) you could add things such as mushrooms, peppers, carrots and celery with the onions to create a veggie base for the soup.