Easy soup - sweet potato or butternut squash?

kunekune

One butternut will make heaps of soup - I did one the other day, there was lots of soup for two adults and left over butternut which I roasted and used to make a risotto (now in freezer).

Sweet potato - soup would need 2-3 I think. For more recipes look on the internet for "kumara", which is the name it has in New Zealand and Australia. If you do a sweet potato soup, a dollop of yoghurt or creme fraiche is a good finishing touch as it can be a bit cloying by itself.

Wee_Bargain_Hunter

Thank you so much for your help everyone. All the tips + ideas are great. OH won't believe his luck this weekend! I've got to run now but will check back here later. One v basic question tho, how thickly do you peel the squash? Thanks

Murtle

Only thinkly with a potato peeler is sufficent, although I'll often quarter/eighth them and chuck them in the oven for a little while when I'm cooking something else, and then scrape the flesh out of the skin.

morganb

Also have a fantastic recipe for lasagne made with sweet potato instead of pasta; if you want I can type it up ... but am supposed to be planning lessons at hte moment

cheerfulness4

morganb wrote: »

Also have a fantastic recipe for lasagne made with sweet potato instead of pasta; if you want I can type it up ... but am supposed to be planning lessons at hte moment

could we have the soup and lasagne recipe please? After you've done your lesson plans, naturally.

morganb

No probs, will sneak in some recipe typing time tomorrow between marking work and even more lesson planning!

Topher

Squash & Sweet Potato Soup.
Preparation time: 20 mins,
Cooking time 35 mins,
100 cals, 2g fat and 19g carbohydrate per serving
Serves 8

1 tbsp olive oil
1 Large onion finely chopped,
2 medium red chillies deseeded and chopped,
2 level tsp coriander seeds, crushed,
1 butternut squash, around 750g (1lb 10 oz) peeled (potato peeler) and roughly chopped
( I remove the seeds at this stage)
2 medium sweet potatoes peeled and roughly chopped
2 medium tomatoes skinned & diced ( an amount of tinned does just as well)
1.7 litres (3 pints) hot vegetable stock (from cubes is fine)

1) Heat the oil in a large pan and fry the onion until soft – around 10 mins. Add the chilli and coriander seeds to the pan and cook for 1-2 mins.
2) Add the squash, potatoes and tomatoes and cook for 5 mins. Add the hot stock, then cover and bring to the boil. Simmer gently for about 15 mins, or until the vegetables are soft.
3) Whiz the soup in batches in a blender until smooth. Reheat to serve.

To Freeze: Cool after step three and put in a freezerproof container. Seal and freeze for up to three months.

To serve: Defrost for 4 hrs at cool room temperature. Put in a pan and bring to the boil. Simmer for 10 mins, or hot right through.


I don’t always bother with the chillis but like to put powdered chilli in later.
As I said the tomatoes don’t need to be fresh, but go easy on quantities of tinned as it’s a nice thick soup.
I have served it outdoors in mugs and cheese straws (cheese pastry) go very well to dip in.

There| only 12 days late.
Topher

Rachie_B

cheerfulness4 wrote: »

could we have the soup and lasagne recipe please? After you've done your lesson plans, naturally.

I would love to have these recipes too, please

littlesnuggy

After seeing this thread yesterday and having half a bag of sweet potatoes (half price in Sainsburys at the moment) to use up before I go away next weekend, I decided to make a sweet potato and red pepper soup. Used this recipe from the BBC website, and it was delicious - doubled the quantities to serve 2, and there is enough left for one portion tomorrow.

Burp_2

Thats an awfully long title :rotfl:

Tried this at a friends house ages ago ... I can find recipes for just sweet pot & squash soup ... but none that use coconut milk/cream ... and it was the coconut that made it scrummy

Burp x