Spicy Squash & Sweet Potato Soup
Updated: Mar 2
Soup has the ability to save your soul from even the darkest of days. Much akin to a proper cup of tea, a warm bowl of soup is like a comforting hug which reaches right into your core. Add a little spice and you have an endorphin-boosting bowl of yum which is perfect all year round.
This recipe was adapted from one we used in the Alps for our chalet guests. The original was sweet potato and roasted garlic, but I think this version has a more balanced flavour and is a little quicker to make.
If you can't handle spice well, I suggest using half a tablespoon of the Red Thai Curry Paste but this will depend on how strong the paste is as they can vary a lot!
Spicy Sweet Potato & Squash Soup
Prep time: 15 min
Cook time: 30 min
Special equipment needed:
Blender, stick blender or food processor
4 Garlic Cloves
1 small Butternut Squash, diced
2 Sweet Potatoes, diced
1 Large Onion, sliced
2 Vegetable Stock Cubes
1 can Coconut Milk
1 tbsp Red Thai Curry Paste
Sprinkle over freshly chopped coriander. (You can add a splash of cream for decoration too if you’re not vegan)
Heat a splash of oil in a large pan and add the squash, potato and onion. Cook these until they begin to colour around the edges
Add the garlic and Thai paste and cook for 1-2 minutes more
Tip in the coconut milk, crumbled stock cubes and enough water to cover everything in the pan
Bring to the boil , then reduce to a simmer and cook, covered for 20-30 minutes, until the veg has softened
Blitz the soup in a food processor or using a stick blender and pass the mixture through a sieve to ensure it is silky smooth, discarding anything which is left in the sieve (be careful of hot soup! You can do this step when it’s cold if you prefer)
Serve with plenty of dunkable bread!
and, remember, anyone can cook!