Gluten free spicy butternut squash and sweet potato soup

What haven’t I done before? I haven’t made a spicy and thick butternut squash soup (is this cheating?).

Ingredients (serves 4):
1 x Large butternut squash, peeled, de-seeded and cut into chunks
3 x Small onions, diced
1 x Shallot (or small onion), diced (this is to fry and put on the top of the soup)
3 x Garlic cloves, diced
0.5 x Large leek, diced
1 x Sweet potato, peeled and diced
4 x Large vine tomatoes, diced
4 tsp ground cumin
1 tsp ground cinnamon
2 tsp paprika (I used hot paprika)
2 tsp chilli flakes
400g chickpeas, drained
Salt and pepper
Feta, crumbled

Method:
1. Cover the bottom of a large pan with a generous amount of olive oil and heat.
2. Put the squash, onions (remember to leave the additional onion/shallot at this stage), garlic, leeks and potatoes in the pan and saute. You want to continually stir until the vegetables slightly soften.
3. Add the tomatoes and all the spices including the chilli – cover the vegetables with the spices. Then cover all the ingredients in the pan with boiling water and add a generous amount of salt and pepper – gently boil for 40 minutes.
4. When the vegetables are soft, blend into a soup (you may need to add a little salt and pepper to suit your palate).
5. Fry the remaining onion until crispy.
6. Serve into bowls – sprinkle feta and the crispy onions on top. I also had some coconut milk spare so I drizzled this on top.

(Based on a recipe by Sabrina Ghayour, Persiana)

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