Spicy Squash and Yam Soup

Prep time: 10 mins
Cooking time: 20 mins

Ingredients

30g butter
2 red onion, finely diced
2 garlic cloves, crushed
1 tsp each cumin, coriander and sesame seeds toasted in a dry pan for 20 seconds
2 cm piece fresh ginger, peeled and finely chopped
2 green chillies, de-seeded and finely chopped (Thai bird's eye chillies will make a hotter soup)
1 lime, juiced and zested
1 tsp runny honey
1.2 litres vegetable stock, hot
360g yam (or sweet potato), peeled and diced
360g pumpkin/ squash, peeled and diced
handful coriander leaves, roughly chopped
1 can Blue Dragon Mini Coconut Milk
seasoning (salt & pepper)
drizzle olive oil

Serves: 4

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A warming soup that uses Autumn vegetables and is pleasantly spicy

Heat the butter (or vegetable oil if preferred) in a pan and fry the onion and garlic gently until softened.
Take the dry roasted spices and sesame seeds and pound them until powdered
Add the pounded spices along with the ginger, chilli, lime zest and honey to the pan of onion and garlic and stir them in.
Cook all the ingredients for a minute or so to infuse the flavours.
Add the stock, half the lime juice, the yam, the squash and the coriander leaves, and bring to the boil. Reduce to a simmer and cook the vegetables until they are tender (around 20 mins).
Blend the mixture in a food processor until smooth in consistency, adding more stock to aide the process if needed. Add the remaining lime juice, and season.
Serve with a drizzle of olive oil and a few drops of coconut milk.

Recipe reviews will be entered into a prize draw to win prizes.

Excellent soup.. Really loved it