Sweet Potato & Butternut Squash Soup

Feb 10, 2021February 10, 20210 3

Cook with Us: Easy, Fresh and Colorful Meals

by Irisiin Snacks

Prep

20 min

Cook

30 min

Level

Medium

Rating

Ingredients

	1 tablespoon vegetable oil 1 onion, finely chopped
	2 garlic cloves, finely chopped 1 teaspoon cumin seeds 1 teaspoon ground coriander
	1 cm (1/2 inch) piece of fresh root ginger, peeled and finely grated 1 green chilli, deseeded and finely chopped
	finely grated rind and juice of 1 lime 1 teaspoon honey 375 g (12 oz) sweet potatoes, peeled and cut into small chunks
	375 % (12 oz) butternut squash, peeled and cut into small chunks 1.2 litres (2 pints) Vegetable Stock
	250 g (8 oz) canned chickpeas, rinsed and drained handful of fresh coriander leaves, chopped

Recipe details

Servings Per Recipe

Calories

260

Sodium

206 mg

Fat

6 g

Butternut squash is a large, pear-shaped squash with a hard, inedible rind, orange flesh and a slightly sweet, buttery and nutty flavour – hence the name! It is high in antioxidant vitamins, especially beta-carotene, which gives it its lovely colour. Squash is a versatile vegetable and can be roasted with olive oil and thyme or...

Instructions

1.	Heat the oil in a large saucepan and add the onion and garlic.cover and cook very gently for 10 minutes, without colouring.
2.	Add the spices, ginger, chilli, lime rind and honey and stir for 30 seconds, then add the sweet potato, squash, half the lime juice and the stock.
3.	Cover and bring to the boil. Reduce the heat and simmer for about 10 minutes until the vegetables are almost tender. Stir in the chickpeas.
4.	Check the seasoning and add pepper to taste. Simmer for a further 10 minutes, then add the remaining lime juice to taste.
5.	Allow to cool slightly, then process in a food processor or blender until very smooth, adding more stock if necessary to achieve the desired consistency. Reheat gently and stir in the fresh coriander just before serving.

Butternut squash is a large, pear-shaped squash with a
hard, inedible rind, orange flesh and a slightly sweet,
buttery and nutty flavour – hence the name! It is high in
antioxidant vitamins, especially beta-carotene, which gives
it its lovely colour. Squash is a versatile vegetable and can
be roasted with olive oil and thyme or added to casseroles,
soups and stews. It is also good for desserts, since it has a
sweet flavour, and is great baked with apple.cinnamon,
brown sugar and ground ginger.