Dairy Free/ Dinner/ Lunch/ Recipe challenge/ Wheat Free

Spicy Squash Soup

Oh me oh my I was in soup heaven last night with literally a few of my favourite things in one pot… chickpeas, lime, chilli and squash. Sounds like a random mixture but was awesome. So last night it was the turn of New Covent Garden Soup Company’s Soup and Beyond to take on the recipe challenge.

Spicy Squash Soup

Spicy Squash Soup

Spicy Squash Soup Ingredients:

  • Medium onion – finely sliced
  • 2 cloves of garlic – crushed
  • Cumin Seeds – 1tsp
  • Coriander Seeds – 1tsp
  • Sesame Seeds – 2tbsp
  • Fresh ginger – 1cm (1/2″)
  • Green Chilli – seeded and chopped
  • Zest and juice of 1 lime
  • Butternut Squash – 340g (12oz)
  • Sweet Potato (optional replace with more butternut squash) – 340g (12oz)
  • Runny Honey (optional) – 1tsp
  • Vegetable stock – 2pints (1.2ltrs)
  • 400g (14oz) Tinned Chickpeas (drained)

Definitely lots of chopping involved in this recipe but it’s worth it for a really different, spicy and tasty soup. A great way to liven up a squash soup, one I think will become a classic in our home. Anyway less of the chat, here is how the Spicy Squash Soup is done:

Sweat the onions and garlic in a pan very slowly for 10 mins in a small amount of olive oil, be careful not to brown them. Meanwhile in a small pan toast the cumin, coriander and sesame seeds until lightly browned. Then bash together in a pestle and mortar until lightly ground.

Once the onions are ready add the toasted seeds, lime zest, chilli, ginger and honey (if using) and stir for 30 seconds.

Add the sweet potato and squash, lime juice and the stock. Cover and simmer for 10 mins, until veggies are almost tender.

Taste and season if required. Add the chickpeas and simmer for 10 mins until chickpeas are soft.

Blitz in a food processor adding more stock or hot water if necessary to get required thickness. Grab a bowl and serve – delicious Spicy Squash Soup ready to rock and roll.

Covent Garden Spicy Squash Soup challenge verdict:

How easy… Lots of chopping and ingredients so slower than other soups. However if you are into spices should have ingredients to hand.
Taste A really hearty spicy soup – loved it.
Cook again Can’t wait to have it again for lunch today and will definitely be cooking this up again.

On top of the Spicy Squash Soup recipe there are lots of great soups in the New Covent Garden Soup Company’s Soup and Beyond recipe book so I will be sure to check some more of these out.

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1 Comment

  • Reply
    Claire
    January 12, 2010 at 9:32 pm

    WOW WOW WOW!

    This is the most delicious soup. Miranda has been telling me how good it is since she first made it back in January last year (is it really that long ago, goodness?!)!

    I eventually got around to making some for myself the other day and it was so delicious I was licking the bowl clean!

    One tip you must make note of is to blend the soup. I was tempted to leave the soup chunky, but after some passionate advice from Miranda I’m extremely glad I blended it – blending brings all the amazing flavours together to create the tastiest soup I’ve had.

    This will definitely be a regular feature on the McElliott menu!

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