Spicy Sweet Potato and Butternut Squash Soup

I made this for the first time last week and was amazed how well it turned out – I have never made soup before so if I can do it anyone can! Monkey has been a fussy eater for months now but after a few tries he loves soup! Wahoo! So I need to learn to make some, great way of getting some more veg into him!

Hubby is 1/4 Malaysian (I know, he doesn’t look it) so we like quite a lot of spice in our house. I added a bit more spice than was in the original recipe I found and Hubby, Monkey and I all love it, which is great.

If you are unsure about how spicy you would like it, I recommend adding half the spices mentioned below, then have a quick taste after it’s blended and add the remaining if you feel you need to. It’s easier to add the spice than take it away!

I found it took about 40 -45 minutes including prep time.

The ingredients below is enough to make about 6 servings, though it is worth mentioning that I was making a double batch when I was taking the photos so they are to give you an idea but there is a lot more of everything than you will need to make the amount described!

Ingredients
WP_20140203_11_03_55_Pro25g Butter
1 Onion – Finely chopped
1 clove of Garlic, crushed
1 Butternut Squash, cubed to 2-3cm
1 Sweet Potato, cubed 2-3cm
1 tsp Paprika
2 tsp Mild Chilli Powder
2 tsp Ground Coriander
2 tsp Ground Cumin
Salt & Pepper
100ml Double Cream (I used Elmlea Double Light)
1 Litre Vegetable stock. (The first time I did it I used a couple of knorr stock pots and it tasted amazing, but I forgot to buy them the second time and only had a low salt vegetable stock – it tasted ok but nowhere near as much flavour being low salt.)

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Method

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In a large saucepan melt the butter on a low heat

Add the onion and cook, stirring occasionally. Add the crushed garlic to the pan.

 

Once the onion is soft, add all of the spices and a shake of salt and pepper and fry for a few minutes.

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Add the Butternut Squash and Sweet Potato and stir to coat in the spice mix.

Pour in the stock and make sure everything is covered. Give it a good stir, making sure you get to the bottom of the pan.

 

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Bring to the boil and simmer until the vegetables are soft.

WP_20140203_11_58_01_ProBlend to the desired texture (I use a hand blender in the pan because I either use a big Le Crueset pan or our saucepans which are hard anodised – I wouldn’t recommend doing this if your pans are non-stick, you could pour into a food processor instead).

Stir in the cream and serve.

Easy Peasy and so yummy – is delicious with some crusty bread.

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Enjoy!
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19 thoughts on “Spicy Sweet Potato and Butternut Squash Soup

    • Ooh yes definitely what you need on a cold day! Yes I meant to say that actually, I made a big batch yesterday and there is now lots of yummy soup in the freezer! :) Xx

    • Thank you, it’s so tasty isn’t it? I always thought soups must be complicated to make but now I can’t believe I’ve never made any before!! :) xx

  1. This sounds truly delicious. I love butternut squash and sweet potato and you can’t beat a good soup. Thank you for linking up to #recipeoftheweek. It’s always appreciated :) I’ve Pinned and Tweeted this post and there’s a new linky just gone live – would love you to join in x

  2. Great recipe! I recently found Tesco do frozen butternut squash; no peeling etc has to be a bonus. Also it’s one of those veggies that sometimes buy and not use; I really don’t want to waste food. As St Jamie says the frozen’s as good as fresh it’s worth noting.

    I read a low fat muffin recipe with it in so I’ll be making and posting it soon; might be able to get some veg in The Little One by breakfast;)

    • Thanks, ooh yeah I saw that recently! A couple of recipes I have only use small amounts of butternut squash, and I hate wasting it so its brilliant! Oh that sounds yummy, will look out for that one! Veggies by breakfast sounds great ha ha!

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