NomDePlume - here's the recipe as promised:
Spicy Sweet Potato & Butternut Squash Soup
Serves 4
1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 tsp cumin seeds, roasted lightly & ground
1 tsp coriander seeds, roasted lightly & ground
2 tbsp sesame seeds, roasted lightly
1 cm fresh root ginger, peeled & finely grated
1 green chilli, seeded & chopped, or to taste
zest & juice of 1 lime
1 tsp runny honey
340g sweet potato, peeled & cut into 2.5cm dice
340g butternut squash, peeled & cut into 2.5cm dice
1.2 litres vegetable stock
1 x 400g tin chickpeas, drained
salt & pepper
handful of fresh coriander leaves, chopped
150ml natural yoghurt, to garnish
Heat the oil & cook the onion & garlic in a covered pan for 10 minutes, without colouring. Stir in the spices, sesame seeds, ginger, chilli, lime zest and honey and stir for 30 seconds. Add the sweet potato, butternut squash, juice of ½ a lime and the stock. Cover, bring to the boil and simmer for about 10 minutes or until the vegetables are almost tender. Add the chickpeas and taste for seasoning. Simmer for 10 minutes, then add the remaining lime juice to taste. Cool a little, then puree in a liquidiser until very smooth, adding more stock if necessary to achieve the required consistency. Reheat gently & stir in the coriander just before serving. Serve with a swirl of natural yoghurt on top.
It seems like a long list of ingredients but it's easy and if you're lazy, like me, then don't bother with toasting the spices, & use your hand-held blender rather than a liquidiser.