(the colour not the fruit)
I was looking around the supermarket shelves, when I spotted a basket of butternut squash! I instantly thought of soup and so here is my butternut squash, sweet potato and carrot soup.
I was feeling very zen after my yoga class, so I added my Buddha to the photo!
1 tbsp olive oil
2 cloves garlic, finely chopped
2 cm ginger, peeled and finely chopped
1 onion, finely sliced
1/2 tsp chili powder
1/2 tsp turmeric
3 pints vegetable stock
1 medium butternut squash, cut into chunks
1 large sweet potato, cut into chunks
4 large carrots, sliced
salt and freshly ground pepper to taste
Cook the onion, garlic and ginger in the olive oil until softened and then add the spices. Cook for a couple of minutes. Add the carrots, squash and potato. Cover with stock and boil until the vegetables are tender.
Whizz the soup for a creamy finish.
Top with a dollop of yogurt.
Doesn't that squash look glorious! Such a gorgeous colour!
I put way too much chili powder in our soup! So we had to add the yogurt! I think 1/2 a teaspoon is about right! I used at least double that! Graham loved it and had to go back for more! He loved the chili blast! It didn't linger though. It was pow and then gone! I don't know if this is because I used chili powder instead of fresh chillies! I shall have to ask my friend Lisa, she is bound to know, she knows more about chillies than you can shake a stick at!