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Spiced Sweet Potato and Squash Soup

This Spiced Sweet Potato and Squash Soup is a perfect autumn or winter warmer - just right for Bonfire Night or Halloween! I use my pressure cooker for this recipe - if you've not got one, use a heavy based casserole then, after adding Stage 2 ingredients, bring to the boil and simmer for about 35 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 8 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tablespoons olive oil
  • Stage 1: 1 red onion
  • 3 cloves garlic
  • 1 apple
  • small bunch fresh parsley
  • 2 cm fresh ginger
  • 1 tsp paprika powder
  • 1 tsp cumin
  • ½ tsp cayenne
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ¼ tsp pepper
  • Stage 2: 500g sweet potatoes
  • 1 medium butternut squash
  • 500 g carrots
  • 1 litre vegetable stock

Method
 

  1. Peal & finely chop the onion & garlic.
  2. Heat the oil in the pressure cooker then add all the Stage 1 ingredients. Mix well together and cook for about 5 minutes over a low heat - stirring occasionally.
  3. Meanwhile peel & roughly chop the squash, sweet potatoes and carrots.
  4. Add all the Stage 2 ingredients and stir well to cover with the liquid. Put on the lid, bring up to pressure & cook for 10 minutes.
  5. Allow to the pressure cooker to cool by itself then remove lid. Use a blender to create a potage and serve with crusty bread.