Butternut squash and sweet potato soup

AuthorThe Batch Lady

This recipe was devised by a friend of mine, originally made to use up the the fresh coriander and coconut milk that was leftover from making the Spice Pots Goan Fish Curry.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.

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Standard batch serves 4

Yields1 Serving
 splash of olive oil
 2 cups frozen pre-chopped onions
 2 teaspoons frozen pre-chopped garlic
 1 knuckle sized piece of ginger, grated or roughly chopped
 1 ½ cups frozen pre-chopped sweet potatoes
 1 bag frozen pre-chopped large butternut squash (500g bag)
 1 ½ cups frozen sliced carrots
 1 vegetable or chicken stock cube
 2 teaspoons Korma Spice pot or use Goan, Tandoori Masala or Bhuna
 ½ tin coconut milk (400ml tin)
 1 bunch fresh coriander
1

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


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

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


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


Finish with a sprinkling of chopped fresh coriander.

2

Ready to freeze

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

3

Ready to eat

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

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 splash of olive oil
 2 cups frozen pre-chopped onions
 2 teaspoons frozen pre-chopped garlic
 1 knuckle sized piece of ginger, grated or roughly chopped
 1 ½ cups frozen pre-chopped sweet potatoes
 1 bag frozen pre-chopped large butternut squash (500g bag)
 1 ½ cups frozen sliced carrots
 1 vegetable or chicken stock cube
 2 teaspoons Korma Spice pot or use Goan, Tandoori Masala or Bhuna
 ½ tin coconut milk (400ml tin)
 1 bunch fresh coriander

Directions

1

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


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

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


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


Finish with a sprinkling of chopped fresh coriander.

2

Ready to freeze

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

3

Ready to eat

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

Butternut squash and sweet potato soup

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