Butternut squash and sweet potato soup

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

500ml Alpro Soya Unsweetened alternative to milk

A small handful of basil leaves – torn

100g Alpro Plain No Sugars alternative to yogurt

 

Preparation time: 15 minutes
Cooking time: 20 minutes

Serves: 4

Nutrition: Per serving
Energy
199 Kcal
Fat
6.6g
Saturates
1.3g
Sugars
10.2g
Salt
1.71g

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.

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

500ml Alpro Soya Unsweetened alternative to milk

A small handful of basil leaves – torn

100g Alpro Plain No Sugars alternative to yogurt

Method

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.

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