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Sweet potato & butternut squash soup with harissa

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Winter is of course the season for soups, and even those of us ( like myself ) who are usually not soup lovers become converts when the weather gets colder. This soup started out life as a 1kg pack of mixed butternut squash and sweet potato from my Ocado order. I bought it because it was relatively cheap and in our family both of the included veg are loved by everyone. As usual this soup further evolved from what I had to hand at the time. The outcome is an easy to make, filling, slightly spicy dish that has become a family favourite. Make it with vegetable stock and it's vegetarian friendly.

sweet potato soup


  • 1kg roughly chopped butternut squash and sweet potato
  • 2 roughly chopped stalks of celery
  • 1 medium chopped onion
  • 1 tbs chopped garlic
  • 1 tbs chopped ginger
  • Juice of 1 orange
  • 2 tsp rose harissa paste
  • 1 litre of stock ( either fresh or made up from stock cubes)
  • 1 small tub coconut yoghurt to garnish

METHOD - Chuck everything apart from the yoghurt into a large saucepan or stockpot. Bring to the boil, simmer until tender - approximately 20 minutes. Process in batches in blender, or use a stick blender in the saucepan ( my favourite method ). Be careful to not overprocess the soup and leave it with some texture. 

Serve with a swirl of coconut yoghurt and some crusty bread or warmed through pitta.




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