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spicy sweet potato squash soup
Serves 6
Easy
Total time:
sweet soup with a kick at the end, layers of flavour which will warm you through like any good soup should.
Skip to 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 1
In olive oil slowly fry chillies, onion, and garlic until soft.step 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.step 3
Add in coriander let fry for 5 mins then add stock and let simmer for 20 mins stirring occasionally.step 4
Once squash and potato are soft cool for a few minutes then use hand blender to puree the mixturestep 5
reheat and enjoy!step 6
garnish with some fresh coriander if desired
