Happy New Year. I've been eating a lot more soup recently. Not because I'm on some sort of weird health quick or diet plan, but this time of year, the cold winter months produce some of the best vegetables which are sublimely delicious in a soup. A steaming bowl of soup tends to fill me up much more than if I simply boiled the vegetables. Also, I get a virtuous feeling as I'm consuming at least 1, possibly 2 out of my 5 (fruit and vegetable recommendations) day in one serving.
The soup I chose to share with you is, in my opinion, the best in root vegetables: butternut squash and sweet potatoes. What enhances a simple butternut squash and sweet potato soup is the addition of aromatic spices which provides a warmth, a depth and spice to a soothing bowl of goodness. This soup is ideal for a light lunch, a starter or dinner.
Recipe for Warming Butternut Squash & Sweet Potato Soup
1 tbsp vegetable oil
1 medium onion, skin removed and sliced
2 cloves of garlic, skin removed
2 cm ginger, skin removed and grated
1 tsp turmeric
1 tsp curry powder
1 tsp salt
pinch of nutmeg
pinch of black pepper
1 small butternut squash, skin removed and roughly diced (around 500g once skin removed)
1 large sweet potato (around 300g), skin removed and diced.
600ml chicken stock, made using 1 stock cube.
Juice of 1/2 lime
4-6 tbsp full fat Greek yogurt for drizzling. I suggest 1 tbsp of Greek yogurt per bowl of soup.
Heat the oil in a saucepan and gently fry the the onion, 2 cloves of garlic and ginger for 2 minutes. Add the remaining spices, followed by the butternut squash and sweet potato and give this a good stir. Pour the chicken stock and lime and cook on a low heat, covered for 20 around minutes or until the butternut squash and sweet potato is cooked through . Pour the contents into a blender and liquidise until smooth. Serve the soups in bowl and drizzle with creme fraiche.