Spicy Sweet Potato and Butternut Squash Soup
Warming, smooth soup with cumin, coriander and a little chilli.
Cook 40 min
You'll need
- 25 g butter
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 butternut squash, in 2 cm cubes
- 1 sweet potato, in 2 cm cubes
- ½ tsp paprika
- ½ tsp chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1.2 litres vegetable stock, Knorr stock pots are brilliant
Equipment
- large saucepan
- hand blender
Method
- Melt the butter in a large saucepan over a gentle heat.
- Add the onion and cook for a few minutes, stirring now and then, until it starts to soften.
- Add the garlic and spices and cook for 1 minute, stirring continuously.
- Add the squash and sweet potato and stir to coat in the spices.
- Add the stock and stir thoroughly.
- Bring to the boil, then simmer for about 30 minutes, until the vegetables are soft.
- Blend in the pan with a hand blender until smooth.