Spiced Butternut Squash and Sweet Potato Soup
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Onion (peeled and chopped)
- 2 Garlic (peeled and chopped)
- 1 Butternut Squash (peeled, deseeded and chopped)
- 2 Sweet Potatoes (peeled and chopped)
- 850 ml Vegetable Stock
- ΒΌ tsp Chilli Flakes
- 1 tsp Salt
- ΒΌ tsp Black Pepper
- 2 tbsp Double Cream (optional - plus more for drizzling)
Method
- Place the chopped vegetables into the soup maker with the vegetable stock, chilli flakes, salt and pepper. Set to smooth function and switch on.
- When the soup maker has finished, open the lid and pour in the cream (if using). Put the lid back on and blend for a few seconds until combined.
- Serve in bowls with more cream, chopped parsley and chilli flakes for garnish.