Ingredients
Serves: 4
- 1/2 butternut squash
- olive oil, as needed
- 2 sweet potatoes
- 1 red onion
- 1 white onion
- 3 cloves garlic
- 3 chillies, deseeded
- 1 tablespoon grated root ginger
- 1 tablespoon natural yoghurt
- 1L vegetable stock
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Peel and chop butternut squash. Place in an ovenproof dish, toss with a little olive oil and roast at 180 C / Gas 4 for 15 minutes.
- Pierce sweet potatoes and place in microwave for 5 minutes or until soft.
- Chop the onions, garlic and chilli. Add to a saucepan and cook on a medium heat in a little olive oil until soft. Place butternut squash and peeled sweet potatoes into pan and cover with vegetable stock. Simmer for 20 to 25 minutes.
- Add grated ginger and natural yoghurt, then blend until it reaches desired consistency.
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Reviews in English (1)
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Good stuff this soup. - 23 Jan 2016
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