Thursday, 23 February 2012
Spicy sweet potato, butternut squash and coconut soup
This was a bit of a throw it all in and see what happens, but as I have made a similar soup from a recipe I guessed it would work. The result was a really lovely, spicy, creamy and flavoursome soup. I'm not eating it as I'm out for lunch today, but it will keep for a couple of days and feed Steve.
1 medium onion, roughly chopped
1 x 500g, pack of prepared sweet potato and butternut squash
750 ml of vegetable stock
200 ml or thereabouts of coconut milk
2 teaspoons of Red Thai curry paste (ground cumin and curry powder would be an alternative)
salt and Pepper to taste
A squeeze of lime juice before serving (optional but very nice)
Heat the olive oil in a saucepan, fry the onion until golden, add the chopped vegetables and sweat for about 5 minutes until starting to soften, add the stock, coconut milk and red curry paste. Cover and leave to simmer for about 20 min until the vegetables are soft. Puree with a blender. Add a squeeze of lime juice just before serving. Season to taste.