Squash and Sweet Potato Soup with Ginger

Name: Squash and Sweet Potato Soup with Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Argentine
Ingredients: 1 kg squash (butternut or similar), peeled and diced; 1 medium sweet potato, peeled and diced; 2 large onions, chopped; 1 garlic clove, finely chopped; 2 tbsp fresh ginger, grated; 1.5 litres chicken stock (about 6 cups); 1/2 tsp ground cumin; 1/2 tsp coriander seeds, ground; 2 tbsp butter; 1 tbsp honey; 1 green chilli (serrano or jalapeño), deseeded and chopped (optional); 1 tin (400 g) of chickpeas, drained; Juice of 2 lemons; 125 ml plain yogurt (1/2 cup); 2 tbsp red pepper, finely diced, to garnish; Salt and ground black pepper, to taste

⏱ 45 min in total🔪 15 min prep🍳 30 min cooking🍽 6 portiesEasy

The same family as the cream of pumpkin soup with carrot and honey, but considerably stronger: six times as much ginger, and sweet potato instead of carrot. The cumin and ground coriander give it depth.

The ginger is grated fresh, not used ground. Ground ginger is warming and earthy, fresh ginger is sharp and citrusy — and that is exactly the point here. The two are not interchangeable.

Ready in 45 minutes, and it freezes well in portions.

Ingredients

Measurements

🍽 6 servings

1 kg squash (butternut or similar), peeled and diced
1 medium sweet potato, peeled and diced
2 large onions, chopped
1 garlic clove, finely chopped
2 tbsp fresh ginger, grated
1.5 litres chicken stock (about 6 cups)
1/2 tsp ground cumin
1/2 tsp coriander seeds, ground
2 tbsp butter
1 tbsp honey
1 green chilli (serrano or jalapeño), deseeded and chopped (optional)
1 tin (400 g) of chickpeas, drained
Juice of 2 lemons
125 ml plain yogurt (1/2 cup)
2 tbsp red pepper, finely diced, to garnish
Salt and ground black pepper, to taste

Method

1
The flavour base: in a large pot over medium heat, melt the butter. Add the onions, the garlic, salt, the cumin and the ground coriander seeds. Fry everything for about 5 minutes until the vegetables are tender.
2
Cooking the vegetables: add the squash, the sweet potato, the honey, the chilli and the ginger. Pour in 1 litre of the chicken stock and wait for it to boil. Cover the pot and cook over low heat for about 15 minutes, or until the squash and sweet potato are completely soft.
3
Adding the pulses: add the chickpeas, the remaining half litre of stock and the lemon juice. Let it cook over gentle heat for 5 minutes more.
4
Blending: take the pot off the heat and blend with a stick or hand blender until the mixture is smooth and lump-free. If it is very thick, add an extra splash of stock or hot water. Adjust the salt and pepper.
5
Serving: warm the soup through just before serving. Present it in preheated bowls with a spoonful of plain yogurt in the centre and the diced red pepper as a garnish.