Butternut squash and sweet potato soup

by - https://thebatchlady.com/r/3448/

This recipe was devised by a friend of mine, originally made to use up the fresh coriander and coconut milk that was leftover from making the Spice Pots Goan Fish Curry. She’s done a cracking job – it is a really tasty warming soup packed with fresh vegetables. The coconut milk gives it a lovely sweetness and creamy consistency.

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
Indian
Servings
4

Nutrition (per serving)

Calories
403kcal
Fat
16.0g
Sat. Fat
10.0g
Carbs
62.3g
Sugars
9.7g
Fibre
8.8g
Protein
11.3g
Salt
285mg
Ingredients
Serves

Ingredients

  • Olive oil
    1 splash
  • Frozen pre-chopped garlic
    2 tsp
  • Piece of ginger (Knuckle sized)
    1
  • Pre-chopped sweet potatoes
    1.5 cups (200 g)
  • Pre-chopped large butternut squash
    1 bag (500 g)
  • Frozen sliced carrots
    1.5 cups (105 g)
  • Vegetable or chicken stock cube
    1
  • Korma Spice pot (Goan, Tandoori Masala or Bhuna)
    2 tsp
  • Coconut milk
    0.5 tins (400 ml)
  • Fresh coriander
    1 bunch

Method

  1. Heat the oil over a medium heat, add the onions, garlic and ginger and cook until softened.

  2. Put the onions and vegetables in a lidded pot with the stock cube and cover with boiling water, cook for 5 minutes.

  3. Stir in the coconut milk and Spice Pots Korma or other chosen blend. Heat for another 20 minutes.

  4. Once the vegetables are soft, remove from heat and blend with a stick blender.

  5. Finish with a sprinkling of chopped fresh coriander.

  6. Ready to freeze

    Once cooled, portion the soup into freezable, sealable soup bags – 1 cup per portion.

  7. Ready to eat

    Remove from freezer and cook from frozen or defrosted in a pan or microwave stirring until steaming hot.

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