Sweet potato (kumara) and winter squash soup
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes total
Keywords: boil bake soup/stew nut-free soy-free gluten-free vegetarian carrots winter squash sweet potato Pacific Islander
Ingredients (Serves 6-8)
- 1 pound 2 ounces / 500 g sweet potato
- 1 pound / 450 g winter squash, like a mini butternut squash or half of a larger squash
- 7 ounces / 200 g carrots
- 10.5 ounces / 300 g onion
- 2 tablespoons / 30 ml extra-virgin olive oil, divided
- 2 cloves garlic
- 1 inch / 2.5 cm piece of fresh ginger
- 1 teaspoon / 5 ml ground cumin
- 1 teaspoon / 5 ml ground coriander
- 1/4 teaspoon sweet paprika
- 2 cups / 475 ml chicken or vegetable stock/broth, possibly homemade (I use my homemade chicken broth/stock
- 3 cups / 710 ml water
- Fine sea salt and freshly ground black pepper, to taste (depending on how salty the broth is)
- Minced fresh flat-leaf parsley as topping, optional
InstructionsHow to prepare the vegetables
Heat the oven to 375 F / 190 C. Prepare a baking sheet lined with a silicone baking mat.
Peel the sweet potato and cut it into small cubes. Place in a large bowl.
Cut the winter squash in half lengthwise and remove the seeds (a grapefruit spoon is my preferred tool for this task). Place on the backing sheet, cut side down.
Scrub carrots well and scrape surface to remove the thin skin. Cut each into bite-sized pieces and place in the bowl with the sweet potato.
Halve the onion, cut each half crosswise into 1/4 inch / 6 mm thick slices, and place in the bowl with the sweet potato.
Drizzle 1 tablespoon / 15 ml of olive oil on the vegetables and mix well to coat (your hands are the best tool for this step).
Spread the vegetables evenly on the same baking sheet with the squash and place in the oven.
Bake for 30 minutes and stir the chopped vegetables. Bake for another 10 minutes. (If after the first 30 minutes, some of the onion slices are turning too dark, transfer the cut vegetables to a bowl and continue baking only the squash.)
Let cool until you can handle the squash: scrape the flesh off the skin (again using a grapefruit spoon if you have it).How to cook the soup
Mince the garlic and grate the ginger.
Warm up the remaining 1 tablespoon / 15 ml of olive oil in a soup pot on medium heat. Add garlic and stir well. Turn down the heat to medium-low and after 30 seconds add the ginger and stir well. After another 30 seconds, transfer into the pot the cut vegetables and the squash. Sprinkle the 3 spices then stir well.
Pour the liquids into the pot, cover and bring to a boil. Turn down the heat and let the soup cook for 30 minutes, then test to make sure that: 1) a cube of sweet potato can be mashed with the back of your wooden spoon against the side of the pot, and 2) a piece of carrot can be easily cut in half with a knife. Cook soup longer, as needed.
Remove from the heat and let the soup rest for 15 minutes, then purée with an immersion blender. Add more water, if needed, to make the soup reach the desired consistency. Adjust salt and pepper to your taste.
I like to prepare soups ahead of time, so flavors have a chance to blend. If you do the same, reheat it and serve hot, optionally sprinkling some parsley on top.