Butternut squash and sweet potato soup

Name: Butternut squash and sweet potato soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Indian
Ingredients: 1 tbsp olive oil; 1 medium onion, peeled and roughly chopped; 2 cloves garlic, peeled and crushed; 1 tsp hot curry powder; 300g sweet potato, peeled weight and diced; 250g butternut squash, peeled and deseeded weight and diced; 500ml vegetable stock using 2 reduced-salt stock cubes; 100g Plain No Sugars (Alpro)

5 steps

Prep:15minCook:20min

This soup is really delicious either hot or cold, the hit of curry powder enhances the flavours of the sweet potato and the butternut squash. Contains 2 of you 5-a-day.

Updated at: Thu, 17 Aug 2023 05:12:47 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories131.1 kcal (7%)

Total Fat4.4 g (6%)

Carbs21.4 g (8%)

Sugars5.3 g (6%)

Protein3 g (6%)

Sodium412.1 mg (21%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

1onion

medium, peeled and roughly chopped

2cloves garlic

peeled and crushed

1 tsphot curry powder

300gsweet potato

peeled weight and diced

250gbutternut squash

peeled and deseeded weight and diced

500mlvegetable stock

using 2 reduced-salt stock cubes

100gplain no sugars soy milk

Instructions

Step 1

Heat oil in large saucepan, add onion cook over medium heat until soft and translucent. Add the crushed garlic and curry powder and cook a further minute stirring.

Step 2

Add sweet potato and butternut squash pieces, stir and cook for 2 minutes.

Step 3

Add stock and Alpro Soya No Sugars, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked.

Step 4

Allow to cool for a few minutes before pouring into a blender or a food processor with the basil leaves. Blend the mixture until smooth.

Step 5

Serve soup hot or cold with a swirl of Alpro Plain No Sugars alternative to yogurt.

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