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Member recipe

spicy sweet potato squash soup

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(1 ratings)

Member recipe by

Servings

Serves 6

sweet soup with a kick at the end, layers of flavour which will warm you through like any good soup should.

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Ingredients

  • 2 tbsp olive oil
  • 2-3 red chilli, finely sliced (depends on desired spice)
  • 1 onion, diced
  • 1 clove garlic, chopped or crushed
  • 1 butternut squash, cubed and cored(roughly 2cm)
  • 2 sweet potato, cubed (roughly2cm)
  • 15 g fresh coriander
  • 1 litres vegetable or chicken stock
  • salt, and freshly ground black pepper (to season)

Method

    1. In olive oil slowly fry chillies, onion, and garlic until soft.
    2. Once onions are soft add in squash and sweet potato, continue to fry on low heat for ten to twenty minutes or until softened on the outside and golden brown.
    3. Add in coriander let fry for 5 mins then add stock and let simmer for 20 mins stirring occasionally.
    4. Once squash and potato are soft cool for a few minutes then use hand blender to puree the mixture
    5. reheat and enjoy! garnish with some fresh coriander if desired

Comments, questions and tips

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pamban
3rd Aug, 2014
3.8
Really good - I would use 2 chillies in future as it was a bit hot with 3 and we had to add lots of yoghurt to cool it down but it went down well with our guests and they loved the flavour.
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