Xawaash Squash soup

This is the perfect fall harvest soup. We also know that as the second wave of covid is hitting you may be looking for ways to stay inside and avoid the stores. This recipe makes quite a large batch and you will definitely be able to freeze some. Also as the weather cools a nice warm bowl of soup helps to heat the soul. 

Servings: 10+

Materials:

Blender or food processor

Large pot

Medium pot

Strainer 

Baking tray

Whisk

Ingredients

• 1 onion 
• 5 garlic cloves
• 1 can of coconut milk
• 1 butternut squash (cubbed)
• 1 or 2 cups of water from the drained squash
• 1 large sweet potato (cubbed)
• 6 carrots (cubbed)
• 1 tbsp oil
• 1 tbsp Xawaash spice
• Water as needed
• 2 tsp salt (or more to taste) 
• Fresh ground pepper

• Green onions for garnish
• Chilli flakes for garnish (optional)

Instructions

1. Preheat the oven to 425 F. As the oven preheats chop all your veggies into cubes. 
2. In the medium pot, boil the squash until soft and strain over a large bowl, keeping aside 2 cups of water. 
3. Toss the sweet potatoes and carrots in oil, and season with salt pepper and some of the xawaash spice on your baking sheet. Once the oven is preheated pop that in the oven. 
4. Put the onion and garlic into a blender and blend until smooth. Add that to the large pot on low heat. Once the onions have cooked down slightly add the rest of the Xawaash spice and some salt. Mix together. 
5. Once that has mixed and the aromas begin to release add the can of coconut milk.
6. When the squash has softened, strain over a large bowl, keeping aside 2 cups of water. Put the squash, along with a cup of the water from the boil into the blender. Add more water as needed to create a smooth texture. Add the squash to the large pot and mix with the whisk. 
7. Continue to taste your soup and add more salt and Xawaash spice as you see fit. 
8. Once your potatoes and carrots are softened (about 15 to 20 minutes) take them out of the oven and blend with a cup of the squash water. Add tyo your large pot and mix with the whisk.

(The purpose of roasting some of your ingredients is to build your soup flavour profile, the roasting of the vegetables adds another level of flavour. If you are in a rush you can boil everything or if you want to take the time you can roast the squash as well.)

1. Let your soup simmer for at least another 5 minutes so the flavours have time to blend and develop. 
2. Sprinkle with a little green onion and chilli flakes and enjoy. I always recommend grilled cheese with any soup! 

To buy Thirteen's Xawaash Spice CLICK HERE