Tatlı Patates ve Kabak Çorbası: Sweet Potato and Squash Soup

Again, another recipe from A Gluten Free Taste of Turkey by Sibel Hodge, as part of the review process for I am, Indeed. More information about the book will be available on 30 January.
Sweetpotatosquashsoup
Soup. It’s the season. It’s yummy, warm, and usually delicious and healthy.  And in this cold and flu season, nothing helps you to feel better than soup.  Rather than use the chicken soup recipe provided, I went with something different and decided to try a soup that is just different enough from my usual butternut squash soup to mix up the menu a bit.

This sweet potato and squash soup is full of good things, creamy and tasty and smooth with a neat sweet/nutty flavor. The addition of a small dollop of plain greek yoghurt with a dash of fresh lemon juice was a nice contrast (especially since I am not a fan of fresh coriander or cilantro).
What you need:

• 1¼ pints of gluten free chicken/vegetable stock ( I used vegetable stock)
• 1 can of coconut milk
• 1 large kolokas or sweet potato – diced.  Kolokas are a white variety available in the middle east. I used Jewel variety -deep orange in color – about 1 pound
• 1 small butternut squash – diced.  Also about 3/4 to a pound in weight.
• 1 large red pepper – diced
• 1 large red onion – diced and seeded
• 2 cloves of garlic – crushed and chopped
• Salt and pepper to taste
• 1 tablespoon of cumin
• 1 tablespoon of paprika
• ½ cup fresh coriander – chopped ( I did not use this – not a fan)
• Olive oil for frying
Garnish:
• Fresh coriander – chopped

I roasted the butternut squash dice in a 400º oven after tossing them with olive oil and a touch of salt for about 20 minutes until fork tender.  Then in a soup pan (5 quart saucepan) I coated the bottom of the pan with about 2 Tbsp. of olive oil, and added the onion and pepper to sweat and soften (not brown).  To that, I added the sweet potato, squash, broth and spices, covered and brought the pot to a boil.  Let boil for about 5 minutes, reduce to simmer and simmer for 45 minutes or until potatoes and squash break up easily with a poke from a fork.   Transfer the soup to a blender, and blend until smooth.  **side note – this is best done when NOT steaming hot. Or I need a keeper. I was cleaning soup off my counter and wall for a bit that day because I did not realize just HOW much expansion one gets in blending hot liquids ***

Serve with a garnish of fresh chopped coriander or, as I did, 2 tablespoons of plain greek yoghurt mixed thoroughly with a half teaspoon of fresh lemon juice.

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