Moroccan Sweet Potato & Squash Soup
When it's cold outside, I often have the urge for a nice hot bowl of soup. We had some leftover butternut squash in the fridge and I had some sweet potatoes in the cupboard so I came up with this recipe. It was absolutely delicious and is cheap and easy to make and also very healthy.
DIFFICULTY: 2/5
Serves 4
- Half a Butternut Squash
- 2 small Sweet Potatoes
- 2 small Red Onions
- 1 clove of Garlic
- 1 small chunk of fresh Ginger (about a 2cm piece)
- 1 small Red Chilli
- 1 heaped tsp Cumin Powder
- 1 heaped tsp Coriander Powder
- ½ tsp Cinnamon
- ½ tsp Smoked Paprika
- ½ tsp Harissa Powder
- 1 tsp Curry Powder
- 2 tbsp Olive Oil 500ml stock (Chicken or Vegetable)
- Juice of half a Lemon
- Small bunch of fresh Coriander
- Salt & Pepper to season
Cook for around 20minutes on the hob
- Peel the butternut squash, removing the seeds, and sweet potato and chop into small chunks. Finely chop the onion, garlic, chilli and ginger.
- Heat a couple of glugs of olive oil in a saucepan, add the onion and fry, stirring regularly, until softened. Add the garlic, chilli and ginger and stir around to soften a little before adding the spices (cumin, coriander, cinnamon, paprika, harissa, curry powder).
- Stir around and make sure the onion mixture is coated with the slices then add the chopped butternut squash and sweet potato. Again, stir around coating everything with the spices.
- Lightly season with salt and pepper then add the stock. Stir then turn up the heat slightly and place the lid on the pan for 10minutes.
- The sweet potato and squash should be softened by now, if not give it a little longer until it is. Add the lemon juice and fresh coriander and leave to cook for another few minutes.
- Take the pan off the heat and blend the ingredients in the pan with a hand blender until thick and smooth.
- Check the seasoning and add a touch more salt and pepper if needed. Ladle into bowls and top with some fresh coriander or some greek yogurt and paprika and serve with pitta bread.
