Butternut, Sweet Potato, Ginger & Chilli Soup

Butternut soup

As I said in my previous post, we are eating ALL.THE.SOUP at the moment! Tonight’s dinner was… you guessed it – Soup!

How often do you go throuh your fridge and throw stuff out? I am making a concerted effort not to waste food and I have changed my shopping habits to try cut down on how much food we waste in our household. I found a red chilli (starting to get wrinkly), 2 cloves of garlic (about to start shooting) and a knob of fresh ginger (that was definitely starting to look a little sad) lurking in my fridge. Seeing as I am determined to use all the ingredients in my fridge before they evolve into new organisms, I decided to make a jazzed-up version of butternut soup! It turned out great, so I decided to share the recipe quickly – here’s how I made it:

Butternut, Sweet Potato, Ginger & Chilli Soup

  • Servings: 4
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Ingredients
1 large butternut
2 medium sweet potatoes
2 cloves of garlic
1 medium knob of fresh ginger (roughly a heaped tsp)
1 medium onion
600ml stock (chicken or vegetable)
1 small fresh chilli (deseeded)
1 tsp salt
1 tsp freshly ground pepper
150g double cream plain yoghurt (1 small pot)

Prep

  • Dice the onion
  • Peel and dice the butternut and sweet potatoes
  • Deseed the chilli and chop finely
  • Peel and finely chop the garlic and ginger

Method

  1. Sauté the onion in a glue of olive oil until translucent
  2. Add the ginger and garlic, muddle and simmer lightly for 2 minutes
  3. Add the butternut, sweet potato and chilli
  4. Add the stock
  5. Simmer for 30 minutes or until the butternut and sweet potato is soft
  6. Blend (I use a stick blender)
  7. Add salt and pepper
  8. Add yoghurt and blend again

Serve immediately with crusty bread, ciabatta or toasted pita bread. It’s quite more-ish, so make sure you don’t fill up on bread!

Chef’s notes

  • You don’the have to deseed the chilli, but if the soup is too spicy it will overpower the taste of the butternut and sweet potato!
  • You could use cream or sour cream instead of yoghurt

sigh The photo I snapped on my phone quickly certainly doesn’t do this butternut soup justice. It was delicious!

Nicky

6 Comments

  1. This soup looks so good. I will give it a try someday, but without the chilli and garlic – not too keen on chilli or garlic. I attempted vegetable soup over the weekend for the 2nd time ever and it came out so good. A big pot of it and brought some to work for the three workshop staff and they ordered more for the next day so two pots of soup in two days was quite something for me to attempt

    • Haha… so I’m not the only one making pot after pot of soup! Isn’t a big pot of veggie soup just so good when it’s freezing cold though!? The ginger is what makes this butternut soup good, so leaving out the chilli and garlic should be OK!

      • Garlic used to make me violently ill and drop my blood pressure so I passed out, now I can eat it in small amounts so don’t use it often, but the soup looks great and we seem to have an abundance of butternut and sweet potatoes all the time.
        PS well done on the exams and distinctions all the hard work paid off. And if I had to give my younger than 30 self advice when it came to over indulging, it would be water water water, before drinking, during drinking, after drinking and before going to bed a big glass full. I don’t drink often anymore, but when I do, I make sure I have lots of water. No headache and no hangover, no drunkenness.

          • I wasn’the done with my comment… must have hit the wrong button?! I didn’t know garlic could have such an effect on your health! I love garlic (in the right quantity! Too much, as with most herbs/spices isn’t nice).

          • HAHA I am always hitting enter on messages before I have finished.
            I am not sure why it made me ill, I just took it as an allergy to garlic. I have only been able to eat it over the past 10 years, but only in my own cooking, because I use such a small amount.

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