spicy sweet potato squash soup
- Preparation and cooking time
- Total time
- Easy
- Serves 6
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
- STEP 1In olive oil slowly fry chillies, onion, and garlic until soft.
- STEP 2Once 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.
- STEP 3Add in coriander let fry for 5 mins then add stock and let simmer for 20 mins stirring occasionally.
- STEP 4Once squash and potato are soft cool for a few minutes then use hand blender to puree the mixture
- STEP 5reheat and enjoy!
- STEP 6garnish with some fresh coriander if desired
