It's spicy but creamy, thick, warming and just a little bit sweet. If I said it reminded me a little bit of a Korma sauce, would that put you off?! Don't worry, it's got next to none of the calories found in a curry, and will definitely warm you up after a long, cold day.
It's brimming with nutrients and if you make a big enough batch, it's a really cost-effective way to eat well during the winter.
- 2 sweet potatoes, chopped
- 1 butternut squash, chopped
- 5 carrots, chopped
- 1 red onion
- 2 cloves garlic
- 2 big cups boiling water
- 1 tea spoon cinnamon
- 1 inch fresh ginger root, grated
- Black pepper to season
- 1 table spoon cumin
First, chop and sautee your red onion and garlic in a big pan for about 5 minutes on a high heat. Then add the ginger, cinnamon and cumin, coating the onion and garlic. Lower the heat so it doesn't burn.
Whilst this is cooking, chop your butternut squash, carrots and sweet potato (is it just me that hates chopping butternut squash? It's so clumsy and I always end up wasting loads!), and add the pan along with your cups of boiling water.
Let the mix bubble on a medium heat for about 30 minutes, until the vegetables become soft and breakable. Don't forget to give it a stir every now and then.
Pour your soup into a food processor, and blend until you have the desired consistency. If you don't have a blender or processor, have a go at mashing your veg in the pan.