Spice up your life!
Spicy Butternut Squash and Sweet Potato Soup
A wonderful warming, winter soup - just perfect for a light lunch or supper. Serve with some fresh crusty bread.
Ingredients
- 1 tbsp olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (crushed)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 tbsp sesame seeds
- (All seeds lightly roasted & ground)
- 1cm fresh root ginger (peeled & finely grated)
- 1 green chilli (deseeded & chopped)
- Juice & zest of 1 lime
- 1 tsp runny honey
- 340g (12oz) sweet potato (peeled & diced into 1” cubes)
- 340g (12oz) butternut squash (peeled & diced into 1” cubes)
- 950ml (2 pints) vegetable stock
- 1 tin chick peas (drained)
- Salt & freshly ground pepper
- Handful of fresh coriander leaves
- To garnish:
- ¼ pint natural yoghurt
- OR sweet red pepper butter
Method
1. Heat oil and cook onion & garlic in covered pan for 10 mins, without colouring.
2. Add spices, seeds, chilli, ginger, lime zest and honey & stir for 30secs.
3. Add potato, squash, juice of half the lime and stock.
4. Cover, bring to boil & simmer for approx 10 mins until veg are tender.
5. Add chickpeas and taste for seasoning.
6. Simmer for another 10 mins, add rest of lime juice to taste.
7. Cool a little and puree.
8. Reheat gently and stir in coriander just before serving.
