*Update - Sorry I lost the pictures to this post, so no visuals - November 18 2012*
When I make soup, I usually make it in a huge batch so I can freeze it into smaller portions. So this recipe is going to feed approximately 10 to 12 people, or you can just freeze the soup for next time. This soup does require some prepping and cooking time, so be prepared to be in the kitchen for at least an hour and a half or if your a fast dicer it might take you only an hour.
What you will need:
4 small to medium size yams
2 memium size butternut squashes
1 onion (optional, I really like the aroma of the onion)
1 medium size Hairy Gourd (or 2 small ones, or you can use a cucumber, this is optional)
4 gloves of garlic
Salt and Pepper to taste
Cayenne Pepper to taste
Dried Parsley (for colour)
Preparation:
Fill a soup pot with 6 cups of water and bring it to a boil.
Pre-heat oven @ 350F - roast all the yams and the butternut squashes in a baking tray with tin-foil for 45 minutes or until the yam is soft when you poke it with a fork.
Dice the onions into bite size pieces.
Peel the Hairy Gourd - it's part of the squash family and it adds a nice refreshing bite to the soup. (this is optional or you could dice up a cucumber)
Cut the Gourd in half length-wise, cut each half into strips and then dice it up into bite size pieces, I find it easier to dice the Gourd this way.
Mince the garlic.
Throw the diced onions, hairy gourd and the minced garlic into the boiling water and let it cook for about 30 minutes on medium heat (your yams and butternut squashes should be ready).
Let the yams and butternut squashes cool down a bit, it should be fairly easy to get rid of the skin on the yams. Put the cooked yams into a big bowl, mash it up a little bit.
Cut the butternut squashes length-wise scoop out the seeds, and scoop all the meaty part into the bowl with the yams, mash it up a bit.
Put the yam/squash mixture into a blender add a bit of the broth from your soup pot so its easier to blend.
Blend the yam/squash mixture until smooth - add the mixture into your soup pot with the gourd and the onion.
Start seasoning it with salt and pepper to your liking and cook it for another 20 minutes or until everything is all incorporated together. You could also add a little green to your orange-y red soup with a sprinkly of dried parsley.
Add a little bit of cayenne pepper for a good kick to the soup - the soup should taste sweet and a little spicy/savoury and it should come out really creamy but not too thick.
4 small to medium size yams
2 memium size butternut squashes
1 onion (optional, I really like the aroma of the onion)
1 medium size Hairy Gourd (or 2 small ones, or you can use a cucumber, this is optional)
4 gloves of garlic
Salt and Pepper to taste
Cayenne Pepper to taste
Dried Parsley (for colour)
Preparation:
Fill a soup pot with 6 cups of water and bring it to a boil.
Pre-heat oven @ 350F - roast all the yams and the butternut squashes in a baking tray with tin-foil for 45 minutes or until the yam is soft when you poke it with a fork.
Dice the onions into bite size pieces.
Peel the Hairy Gourd - it's part of the squash family and it adds a nice refreshing bite to the soup. (this is optional or you could dice up a cucumber)
Cut the Gourd in half length-wise, cut each half into strips and then dice it up into bite size pieces, I find it easier to dice the Gourd this way.
Mince the garlic.
Throw the diced onions, hairy gourd and the minced garlic into the boiling water and let it cook for about 30 minutes on medium heat (your yams and butternut squashes should be ready).
Let the yams and butternut squashes cool down a bit, it should be fairly easy to get rid of the skin on the yams. Put the cooked yams into a big bowl, mash it up a little bit.
Cut the butternut squashes length-wise scoop out the seeds, and scoop all the meaty part into the bowl with the yams, mash it up a bit.
Put the yam/squash mixture into a blender add a bit of the broth from your soup pot so its easier to blend.
Blend the yam/squash mixture until smooth - add the mixture into your soup pot with the gourd and the onion.
Start seasoning it with salt and pepper to your liking and cook it for another 20 minutes or until everything is all incorporated together. You could also add a little green to your orange-y red soup with a sprinkly of dried parsley.
Add a little bit of cayenne pepper for a good kick to the soup - the soup should taste sweet and a little spicy/savoury and it should come out really creamy but not too thick.
Enjoy, because I know I will!
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