How is it still cold outside? Isn’t February basically spring?? My garden certainly thinks so, sprouting daffodils all over the place. Clearly, the British weather didn’t get the memo, and it snowed this weekend! With a chilly Saturday ahead of me, I turned from stitches to the kitchen to warm myself up. There’s nothing better than a scrummy soup to warm the cockles, and this time I wasn’t just trying to use up my veg.
I used butternut squash, sweet potato, sundried tomato, spices and coconut milk to make a slightly sweeter soup that has a heart-warming kick to it. I also left the garlic in its ‘skin’, so you get the lovely roasted garlic flavour, rather than a stronger flavour from minced or chopped garlic. You can squeeze the garlic out of the skin after roasting, or just add it whole to the food processor, it’ll get whizzed and chopped up and you’ll never know it was left on! (Plus it stops you getting garlic-y fingertips!)
I also left the garlic in its ‘skin’, so you get the lovely roasted garlic flavour, rather than a stronger flavour from minced or chopped garlic. You can squeeze the garlic out of the skin after roasting, or just add it whole to the food processor, it’ll get whizzed and chopped up and you’ll never know it was left on! (Plus it stops you getting garlic-y fingertips!)
I also used a deep baking dish to reduce the amount of washing up I had at the end! If you roast in a deep metal/glass dish you can add the vegetable stock to the roasted veg straight out of the oven, and save yourself transferring the contents to a saucepan for simmering. If you don’t have one, never fear! Use a more shallow baking tray and transfer over to a saucepan before adding the stock and simmering.
To serve this soup you will need:
350g Butternut Squash, peeled and cut into cubes (see my previous soup recipe for tips on how to easily peel these suckers)
350g Sweet Potato, peeled and cut into cubes
750 ml veg stock
400ml Coconut milk
100g Sun-dried tomatoes, chopped
2 Medium red onions, roughly chopped
2 Medium white onions, roughly chopped
3 Garlic cloves, whole
1 Dried chilli, chopped (I used a New Mexico Red Chilli)
2 tbsp olive oil
1 tsp black pepper, roughly ground
1 tsp salt (or to taste)
1tsp Smoked paprika powder
1stp Cayenne pepper powder
To whip up this winter warmer you have to:
- Preheat your oven to 180 degrees C.
- Drizzle 1tbsp olive oil into a deep baking dish, add all the veg and shake up.
- Season with the chilli, powered peppers and paprika. Cover in another tbsp of olive oil and toss in the pan again, ensuring an even coverage of oil and seasoning.
- Bake for 1 hour, turning the veg after 30 mins.
- Remove from oven, place baking dish onto the hob, on medium heat. Add vegetable stock and simmer for 10 minutes.
- Allow to cool slightly, and add to a blender on high for 1 minute to roughly mix the ingredients.
- Add coconut milk and blend for 2 mins, or until smooth. If it is too thick add more water until you achieve a consistency you like!
Serve with a toastie or a baguette and enjoy!