Sweet Potato and Butternut Squash Soup with Coriander

Serves 4
1 tbsp olive oil
1 medium onion, peeled and diced
2 cloves garlic, peeled and crushed
15mlsp (1 tsp) ground cumin
300g (11oz) sweet potato, peeled and diced
250g (9 oz) butternut squash, peeled and diced
1 litre (1 pts) vegetable stock
2 x 15mlsp (2 tbsp) chopped fresh coriander

Preparation and cooking times
Prep. 15 mins. Cook 25 mins

Cook the onion and garlic together in a large saucepan with the olive oil for a few minutes until soft but not brown. Add the cumin and continue cooking for one minute.

Add the butternut squash and sweet potato and continue cooking for two more minutes, stirring all the time.

Add the stock and salt and pepper to taste, allow to boil and then simmer for about 20 minutes, until the sweet potato is soft.

Carefully pour the entire mixture into the bowl of a food processor and blitz until smooth. Stir in chopped coriander and serve. The soup can be diluted with water if too thick.

Can be served hot or cold.

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