Now the weather is getting colder, I love making soup.
After reading Savory Simple wonderful recipe for Curried Pumpkin and Apple Soup, I decided I need to get cooking.
Sadly I had no Pumpkins – and the shops didn’t have any left after the great Samhain carve off – so after checking what was left in my Veg Box I decided to go with what I had
So yesterday saw me making a rather large pan of …
Hot & Spicy Sweet Potato and Butternut Squash Soup.
As promised here is the recipe
- 1 medium Butternut Squash – peeled halved and seeded
- 2 medium sized Sweet Potatoes- peeled and diced
- 1 onion, chopped – I only had red onions in, but they worked really well
- 3 cloves of garlic, chopped
- 1 leeks, – chopped
- A Glug of good Olive Oil
- a good squirt of tomato puree
- 1/2 dried red chilli finely diced – with seeds – this was a home grown one
- 1 tsp of white mustard seeds
- 1 tsp of Paprika – I like the hot, but you can use the milder sweeter version if you like
- 2 tsp of Gram Masala – you can more or less if you prefer.
- Salt and Pepper
- 2 pints of Chicken stock – it’s okay to use stock cubes, I have to make sure they are Gluten free. if you prefer you can always use Veggie stock cubes
pints of chicken stock – it’s okay to use a stock cube, – if you want to make this veggie then I suggest using veggie stock cubes or water
- Also some Tyme and Parsley – I have it fresh in the garden , but dried will do.
- In a large pot, gently fry off ( saute) the onion, and leeks in the olive oil on medium-low heat until nice and tender, – this can take about 5 minutes.
- Add the Mustard seeds and cook them gently, while they pop and release their flavour- about a minutes or so
- add the chilli, (with or without seeds)the Gram Massala, and paprika and cook of again for a minute or so
- add the tomato puree and cook off for a couple of minutes – it’s important to cook of the puree other wise you it can leave you with a bitter taste
- Now add the peeled and chopped Sweet Potato and Butternut Squash – give it all a good stir
- Now add the stock , make sure there is enough to cover all of the vegetables, – you can add some water if you want.
- You can add some ground Black Pepper.
- Add the Tyme now, I like to strip the leaves off, so I don’t end up with woody stalks
- now bring to a boil and then simmer for 30 to 40 minutes minutes until the Sweet Potato and Butternut Squash is soft .
- take of the heat and let it cook for a few minutes before you blitz it with a blender. Now it’s really is important to let it cool a little, as it will spit when blitzed and I can tell you hot Soup can burn, I have the scars to prove it!
- Pop it back on the heat for a few minutes until at temperature required, taste for flavourings- you can add more salt and pepper now. I like to wait till this point as if using stock cubes there is usually enough salt in them as far as I am concerned, but it’s up to you.
- Serve with a dollop of thick geek Yoghurt and a little bit of chopped Parsley, but it’s up to you – oh and of course some crusty bread – though for me it’s more like a couple of slices of a good Gluten free one!
**For and even more yummy results you can roast the Butternut Squash, the Sweet potatoes and the Garlic, – if you want to do this, cut and de-seed, the Squash and Cut the Sweet Potatoe length ways, add the cloves of garlic un peeled – place in a raosting tin and smear with a little Olive oil. Roast in a moderate oven for approx 30- 45 mins until soft – keep and eye on the so that the garlic doesn’t burn. You can also add carrots to the mix if you want as they are wonderful roasted too.
When roasted, let them cook for a while, and then scoop out the flesh and squeeze the garlic, and put to one side until you need to add it to the Pot
But I was hungry and – feeling lazy so did it the quick way.
It still taste great, but roasting it does add another level to the flavours.