Farmer Harvest Soup

For the Soup

• 1 lb Butternut squash (seeded, peeled, cubed)
• 1 lb Sweet potato (peeled, cubed)
• 2 lbs Potatoes (peeled, diced)
• 2 Medium carrots (grated)
• Cilantro
• Water
• Turmeric
• Paprika
• Bay leaf

For the Base (Hoga’o)

• 4 tomatoes (chopped)
• 2 white or yellow onions (finely chopped)
• 2 red onions (finely chopped)
• 1 bunch of scallions
• 4 garlic cloves (finely chopped)
• 1 chili pepper (finely chopped)
• Cilantro
• 2 tsp olive oil
• Cumin
• Salt & pepper

The base

1. Coat a skillet or pan with olive oil. Start by sautéing the chopped garlic and white or yellow onion until they start getting golden and translucent.
2. Add the red onions and let them cook briefly before adding the scallions. Then add the tomatoes and the pepper.
3. Season with cumin, salt, and pepper to taste. Lower the heat and cover. Cook until the mixture reaches a sauce consistency.
4. Stir in some finely chopped cilantro and reserve.

The Soup

1. Bring a liter of water to a boil and season with turmeric, paprika, and a bay leaf. Start by adding the butternut squash and sweet potato cubes.
2. Add ⅓ of the reserved base. Cover and cook for about 15 minutes, until the vegetables are soft.
3. Remove from the heat and use a masher or an immersion blender to make a purée.
4. Return the soup to the heat and add the diced potatoes. Add another ⅓ of the base. Cover and cook until the potatoes are soft.
5. Stir in the rest of the base, the grated carrots, and some finely chopped cilantro. Cover and let the soup sit for a few minutes before serving.

Garnish with thinly sliced scallions (green part only) and toasted butternut squash seeds.

Recipe by @foodascontent