ROASTED SWEET POTATO & BUTTERNUT SQUASH SOUP

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.