Spicy Squash and Yam Soup

Spicy Squash and Yam Soup Prep time: 10 mins  Cooking time: 20 mins

Ingredients

  • 30g butter
  • 2 red onion, finely diced
  • 2 garlic cloves, crushed
  • 1 tsp each cumin, coriander and sesame seeds toasted in a dry pan for 20 seconds
  • 2 cm piece fresh ginger, peeled and finely chopped
  • 2 green chillies, de-seeded and finely chopped (Thai bird's eye chillies will make a hotter soup)
  • 1 lime, juiced and zested
  • 1 tsp runny honey
  • 1.2 litres vegetable stock, hot
  • 360g yam (or sweet potato), peeled and diced
  • 360g pumpkin/ squash, peeled and diced
  • handful coriander leaves, roughly chopped
  • 1 can Blue Dragon Mini Coconut Milk
  • seasoning (salt & pepper)
  • drizzle olive oil
Serves: 4

 Thick & Creamy Coconut Milk

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Thick & Creamy Coconut Milk

Spicy Squash and Yam Soup

A warming soup that uses Autumn vegetables and is pleasantly spicy

Preparation:

  1. Heat the butter (or vegetable oil if preferred) in a pan and fry the onion and garlic gently until softened.
  2. Take the dry roasted spices and sesame seeds and pound them until powdered
  3. Add the pounded spices along with the ginger, chilli, lime zest and honey to the pan of onion and garlic and stir them in.
  4. Cook all the ingredients for a minute or so to infuse the flavours.
  5. Add the stock, half the lime juice, the yam, the squash and the coriander leaves, and bring to the boil. Reduce to a simmer and cook the vegetables until they are tender (around 20 mins).
  6. Blend the mixture in a food processor until smooth in consistency, adding more stock to aide the process if needed. Add the remaining lime juice, and season.
  7. Serve with a drizzle of olive oil and a few drops of coconut milk.

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