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Spicy Butternut Squash, Sweet Potato and Coconut Soup

January 18, 2015 / Niki / 2 Comments

This is a really wholesome and nourishing soup, I love the combination of earthy but sweet butternut squash and sweet potato, creamy coconut milk and nutty tahini.

I peeled and chopped the squash but if that’s too much hassle – just pop the whole squash into the oven to roast on get on with something else whilst it roasts. Roasting also adds more depth to the flavour of the soup.

This recipe will make 4 to 6 portions depending how hungry you are and makes a perfect lunch (I’ll be taking some to work tomorrow as I will need something filling after my lunch time circuits class!)

If you don’t have any tahini or sumac to hand don’t worry the soup is still really delicious without them!

I'd love to know if you made this recipe.

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Info

 

  4 servings
  10 minutes preparation time
  60 minutes cook time

Ingredients

  • 1 butternut squash peeled and cubed
  • 2 large sweet potatoes peeled and cubed
  • 1 large onion chopped
  • 2 tbsp olive oil
  • 4 garlic cloves sliced
  • Thumb size knob of ginger
  • 1/2 tsp cumin seeds
  • 1/2 turmeric
  • 2 1/2 pints vegetable stock
  • 4 tbsp coconut yogurt
  • 1-2 tbsp tahini
  • 1/2 tsp chilli flakes
  • 1 tsp sea salt

Topping options;

  • Coriander leaves roughly chopped
  • Fresh thyme
  • Coconut yogurt
  • Dukka
  • Pine nuts
  • Sprinkle of sumac (optional)

Directions

  1. Pre heat the oven to gas mark 4/180c.
  2. Pop the chopped butternut squash and sweet potatoes onto a baking tray and roast for 1 hr or until they are soft. Leave them to cool for a little.
  3. Add the onion for 10 minutes in a saucepan with the olive oil until soft and starting to brown.
  4. Add the garlic and ginger to the onions ( I grate them in as it saves time chopping) and fry for 1 minute then add the spices. Stir to combine.
  5. Add the vegetable stock, sweet potatoes and squash, briefly bring to the boil then reduce the heat.
  6. Blend with a hand blender or food mixer until smooth, add more water if the consistency is too thick.
  7. Add in tahini and coconot yogurt  and stir through. Season well and stir in the chilli flakes.
  8. Serve with a swirl of coconot yogurt, chopped coriander or thyme  and a sprinkle of dukka or pine nuts (optional).

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2 Comments

  1. Deb Langhorn on June 12, 2020 at 1:34 pm

    Lovely soup!
    Just made this on a damp and rainy June day and it went down very well with the troops.
    I used coconut milk instead of coconut yoghurt.

    Reply
    • Niki on June 14, 2020 at 11:20 am

      Perfect swap! So happy you like
      Love
      Niki xxxx

      Reply

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Recipe Tags: butternut squash tahini. sweet potato

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