Here’s a wonderfully comforting soup, brightened with fresh ginger and chilli, to lift your spirits and warm the cockles of your heart.
It’s also fabulously easy and takes no more than 20 minutes ‘active’ time.
Winter soups can sometimes lean a little close towards cloying, but this strikes a very delicious balance between thick and comforting and bright and spicy. It’s also vegetarian and vegan, gluten and dairy-free.
To a large extent it is a “That’ll Do” soup, in that precise measurements don’t really matter, so let me bestow upon you the freedom to chuck in what you have to hand: keep the chilli seeds in for fiery spice, add more ginger/garlic to taste, etc.
Spiced Sweet Potato & Butternut Squash Soup
1 butternut squash
2 sweet potatoes
2tbs vegetable oil
3 red chillies
3 cloves of garlic
8cm bulb of fresh ginger – 3-4 thumb-sized pieces.
2 tbs vegetable bouillon
- Cut the butternut squash and sweet potatoes in half lengthways and place on a lined baking sheet, cut side up.
- Put the baking sheet in the oven and turn the heat to 200C, 180C Fan. BONUS: while they bake, the oven will smell like cake.
- Bake for 1 hour, then remove from the oven and set aside to cool.
- When cooled, scoop the seeds from the squash and discard. Scoop the flesh of both into a bowl. Discard the skins.
- Peel and chop the onions and garlic. De-seed (or don’t) the chillies and chop. Chop the ginger (peel if you like, but I don’t).
- Heat the oil in a pan and add the chopped vegetables. Cook gently over medium heat for 5 minutes.
- Add the cooked squash/sweet potato and the bouillon.
- Add water to cover and bring to a simmer. Simmer for 10 minutes.
- Use a stick blender to blend the soup smooth.
- For best results, puree the soup in batches in a liquidiser. Blitz each batch for two minutes. Add more water if the soup is too thick.
- To store: ladle into suitable containers and freeze.
- To serve: Heat through gently. Taste & adjust seasoning.