Butternut squash and sweet potato soup
Preparation time: 15 minutes
Cooking time: 20 minutes
Nutrition: Per serving
199 Kcal Fat
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.
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
500ml Alpro Soya Unsweetened alternative to milk
A small handful of basil leaves – torn
100g Alpro Plain No Sugars alternative to yogurt
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.
Add sweet potato and butternut squash pieces, stir and cook for 2 minutes.
Add stock and Alpro Soya Unsweetened, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked.
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.
Serve soup hot or cold with a swirl of Alpro Plain No Sugars alternative to yogurt.