Spicy Sweet Potato and Butternut Squash Soup

Spicy Sweet Potato and Butternut Squash Soup

Another soup to file under "winter warmer" and winner of New Covent Garden Soup Co's Create A Soup competition in 1997. Despite its apparent origins in Australia, which can be seen in the global cocktail of ingredients – Asian, North African and American, the heat from spices is perfect to thaw frozen bones. Serves 4.

Ingredients:
1 tbsp light olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 tsp cumin seeds, lightly roasted and ground
1 tsp coriander seeds, lightly roasted and ground
2 tbsp sesame seeds, lightly roasted
1cm fresh root ginger, peeled and finely grated
1 green chilli, seeded and chopped
zest and juice of 1 lime
1tsp runny honey
340g sweet potato, peeled and cut into 2.5cm dice
340g butternut squash, peeled and cut into 2.5cm dice
1.2 litres vegetable stock
1x400g can chickpeas, drained
salt and black pepper to taste
handful fresh coriander leaves

Method:
1. Heat the oil and cook the onion and garlic in a covered saucepan for 10 minutes, without colouring.
2. Stir in the spices, sesame seeds, ginger, chilli, lime zest and honey and stir for 30 seconds.
3. Add the sweet potato and squash, juice of half a lime and the stock. Bring to the boil and simmer for about 10 minutes until the vegetables are tender.
4. Add the chickpeas and taste for seasoning. Simmer for 10 minutes, then add the remaining lime juice.
5. Cool a little then blitz with a hand blender until smooth. Reheat gently and stir in the coriander before serving. Serve with a swirl of natural yoghurt.