Healthy Recipes, Soups

Spicy Banana, Sweet Potato and Butternut Soup

Spicy Banana, Sweet Potato and Butternut Soup

Slightly green bananas are best for this creamy, mildly spice soup.


1 butternut, halved, deseeded and cut into chunks
1 sweet potato, cut into chunks
2 red onions, quartered
1 thumb-sized piece of ginger, chopped
1 lemon, halved
1 dried red chili
3 slightly under ripe bananas
15 curry leaves, plus extra to serve
1 table spoon black mustard seeds
1.5 litres of veggie stock
A small bunch of coriander leaves, stalks sliced.
Toasted coconut shavings to serve.
Olive Oil


Preheat the over to 180 degrees Celsius
Place the squash and sweet potato in a large roasting tin with onion and ginger. Drizzle with olive oil and a squeeze of lemon juice. Crumble over the dried chili, season with salt and pepper, and mix well.
Roast for one hour, or until the squash is cooked through. About 20 minutes before the end of cooking, peel the bananas and add to the roasting tin.
Heat one table spoon of olive oil in a large non-stick saucepan over a medium heat. Tip in the curry leaves, black mustard seeds and sliced coriander stalks.
Pop the lid on and cook for about 30 seconds, or until the mustard seeds start to pop.
Remove the lid, add the roasted veg and bananas, and mix to coat the whole lot in the spices.
Pour in the stock, bring to the boil, then reduce the heat and simmer for 15 minutes.
Let the soup cool for a moment, then use the hand blender to gently puree until smooth. Top with coconut shavings, scatter over the extra curry or coriander leaves and serve.