Butternut Squash & Sweet Potato Soup

Butternut Squash & Sweet Potato Soup

(Super-delicious Persian inspired vegetarian Butternut Squash and Sweet Potato soup)

Ingredients:
1 lb          Butternut Squash or Hokkaido Pumpkin, skinned, seeded and cut to cubes
2              Organic medium size Sweet Potatoes, skinned and cubed
1              Red Pepper, large size cut to half
4 cups      Homemade Vegetable (or Chicken) Broth
1 can       Organic Coconut Cream
1 cup       Orange Juice, freshly squeezed
1 tbs        Tomato Paste
1 tbs         Fresh Ginger, crushed
4              Garlic cloves, crushed
1/4 tsp      Nutmeg Freshly scraped
1 tsp         Cinnamon Powder
1 tbs         Ajvar Paste
1 tbs         Balsamic Vinegar            
2 tbs.       Olive Oil + more to drizzle
                Salt and Black Pepper to taste

Preparation:

• Arrange and drizzle butternut squash, sweet potato and red pepper in an oven safe dish
• Preheat the oven to 400° and roast for 10-12 minutes turning sides, or until soft
• Heat oil in a large pot on a medium heat
• Add tomato paste, ginger, garlic and ajvar paste. Saute for 30 seconds
• Add roasted vegetables, cinnamon, nutmeg, balsamic vinegar salt, and pepper
• Spice lovers-throw a spoon or two of smoky canned chipotle chili
• Cook for an additional one minute. Pour broth and bring it to a boil, lid covered
• Reduce the flame to medium-low and cook for 15 minutes
• Transfer to a blender and make a fine puree
• Back in the pot and on the stove. Add Coconut cream and Orange juice
• Taste and adjust salt and pepper to taste
• Cover the lid and cook for on low flame for 10 minutes
• Serve elegantly with a garnish of herbs of your choice and a generous drizzle of fine olive oil

Serves 4-6

Recipe By: Quddus Mohammed

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