THE RECIPE LIBRARY

 

Sweet Potato and Squash Soup

 
Pumpkins are not only for children, try this warming soup...

Ingredients
 
25g olive oil
1 medium onion, finely chopped
1 level teaspoon of ground coriander
1 medium sweet potato, peeled and cut into chunks
300g squash, such as butternut or pumpkin, peeled and cut into chunks
1pt of vegetable stock
100g low fat natural yoghurt or crème fraiche
Fresh chives, chopped (optional)

Method

1. Heat the oil in a saucepan and fry the onion gently for 10minutes or until softened. Add the coriander and fry for a further 1 minute.
 
2. Add the sweet potato, squash and stock. Season with pepper. Bring to the boil and simmer gently for 25 minutes, until the chunks of squash and sweet potato are completely tender.
 
3. Cool slightly, and whiz in a liquidizer or food processor or rub through a sieve until smooth. Return to a clean pan and stir in two thirds of the yoghurt or crème fraiche. Heat gently until piping hot, do not boil and check seasoning. Serve with a swirl of yoghurt or crème fraiche and chopped chives.
 
Accompany this delicious soup with chunky granary bread or to make a meal of it with a toasted sandwich with a filling of your choice.