Last week I suffered the harshest cold I’ve had since my teens. You know – the sort that has you feeling like the invisible man is crushing your head and chest and poking you in the ear all at once…a real beast…in fact I am still a bit of a snot monster this week! Dosed up on cold and flu remedy last week I hit an energetic five minutes, so what better time to make some warming, healing soup?
I can’t take full credit for this one; I poached the recipe from a colleague, thanks Kate!
1 medium butternut squash
4 smashed garlic cloves
2 small sweet potatoes
2 tsp ground cumin
2 tsp paprika
1 tsp onion powder
2 tsp turmeric
Oil for roasting
1 pint chicken stock
1 tbsp honey Greek yoghurt
Pinch coriander to garnish
- Roughly chop the squash and sweet potato into chunks and in a bowl toss with a couple of slugs of the oil of your choice, before adding the spices and garlic.
- Turn out into a roasting tin, ensuring there is only one layer and space between each chunk so they don’t steam.
- Cook at 180°C / 350°F / gas mark 4 for 40 minutes, remove and let cool. Once cooled peel the skin off and discard. If you have a food processor you can whizz up the vegetables at this point, or alternatively use a hand blender at the next stage.
- Make up the stock and meanwhile, mash the vegetables in a large saucepan over a medium heat, gradually adding half of the stock. Blend with a hand blender and add the remaining stock until you reach your preferred consistency.
- Fill a bowl with the soup and stir in the yoghurt, add salt and pepper to taste and garnish with some torn coriander.