I love using butternut squash in soup; the smooth orange flesh gives a creamy texture without any use of dairy products. And I love the way butternut squash smells a little like mango or papaya when you cut into it (there may be a common enzyme in all these orange fruits, I’m not sure…). Yet another recipe from the good ol’ Covent Garden Soup Company’s “Soup & beyond” cookbook.
- 1 tbsp sunflower/olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp cumin seeds, lightly roasted and ground
- 1 tsp coriander seeds, lightly roasted and ground
- 2 tbsp sesame seeds, lightly roasted
- ~1cm fresh ginger, finely grated
- 1 chilli, seeded and chopped
- zest and juice of 1 lime
- 1 tsp of honey
- 2 large or 3 small sweet potatoes, peeled and diced into 1″ cubes
- 1 butternut squash, peeled and diced into 1″ cubes
- 1.2 litres vegetable stock (I use Marigold organic veg stock for preference)
- 400g chickpeas (1 tin of pre-cooked, or use ~250-300g dried chickpeas that have been soaked and boiled)
- salt and pepper
- yoghurt and coriander leaves to garnish
- Gently cook the onion and garlic in a covered saucepan for 10 min without colouring.
- Stir in the spices, sesame seeds, ginger, chilli, lime zest and honey. Allow to warm up for ~30 seconds.
- Add the sweet potato, butternut squash, juice of half a lime and the stock. Bring to the boil and simmer for 10 min.
- Add the chickpeas and simmer for another 10 min.
- Add the remaining lime juice and allow the soup to cool slightly before liquidising it.
- Warm up the purée and garnish with some coriander leaves.
- Serve with a swirl of yoghurt or crème fraiche.
|Ingredients||Tender veggies||Puréed soup||Final product|
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