Squash and satay soup

Here’s a soup that I really do consider free, since it is made almost entirely of leftovers. 

Before you turn your nose up at the idea, let me explain that after I made squash and sausage salad yesterday, I had some leftover Crown Prince squash and sweet potato. This had already been roasted in some rapeseed and chilli oil with a pinch of chilli flakes and ground coriander for the salad, so was ready to use.

Of course my initial thoughts were of turning this into soup, and at first I contemplated playing on another favourite salad by adding chickpeas and feta to a base of onions and vegetable stock.

Then I found a tiny tub of leftover homemade satay sauce in the fridge and hit upon the idea of making satay soup. Although quite healthy, this feels like a decadent soup to have for lunch at work on a Tuesday, so think of it as a reward for being almost halfway through the week. It is also reminiscent of the delectable Bolivian sopa de maní that is only served on Sundays.

Squash and satay soup nigredients

• I medium onion, finely chopped
• About ¼ Crown Prince Squash, roasted
• About ¼ sweet potato, roasted
• About ½ litre vegetable stock
• About 1½ tablespoons satay sauce
• Finely chopped mint leaves, to serve

How to make squash and satay soup

Couldn’t be easier, provided, of course, you have some ready made satay and leftover squash. Otherwise I wouldn’t bother.

1. Heat a tiny amount of oil in a pan.
2. Finely chop the onion and add to the oil.
3. Fry till soft.
4. Add the stock and the roasted squash and potato.
5. Add the satay sauce.
6. Bring to the boil then simmer for about 30 minutes.
7. Either liquidise roughly or smoothly to taste, or simply squash the squash and potato against the back of a spoon.
8. Add a little finely chopped mint.