Butternut Squash And Sweet Potato Soup

Name: Butternut Squash And Sweet Potato Soup
Prep time: 10 min
Total time: 1 min
Ingredients: 1 onion, diced; 1 butternut squash, peeled and cut into 2cm cubes (roughly 500g); 1 sweet potato, peeled and cut into 2cm cubes (roughly 300g); 1 small carrot, peeled and cut into 1 cm cubes (roughly 100g); 2 cloves garlic, peeled and halved; 1 tbsp. vegetable oil; 1 L vegetable stock; Double cream and fresh coriander, chopped, to garnish (optional)

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Prep Time: 10 minutes

Total: 1 hours, 10 minutes

Servings: 4

Cost: $4.80 /serving

Author : Karen Williams

lunch soup butternut squash

Ingredients

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1 onion, diced1 butternut squash, peeled and cut into 2cm cubes (roughly 500 grams)1 sweet potato, peeled and cut into 2cm cubes (roughly 300 grams)1 small carrot, peeled and cut into 1 cm cubes (roughly 100 grams)2 cloves garlic, peeled and halved1 tbsp. vegetable oil1 L vegetable stockDouble cream and fresh coriander, chopped, to garnish (optional)

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Instructions

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Step 1

Heat the oil in a large pan and cook onions on a low heat until soft, about 10 mins. Add the rest of the vegetables and cook for a further 5 mins.

Step 2

Add the stock and bring to the boil, then lower heat and simmer, uncovered, for around 20-30 mins, until vegetables are tender.

Step 3

Allow to cool for 5 mins then whiz in a blender, in batches, until smooth.

Step 4

Season with salt and pepper then serve with a swirl of cream and a sprinkle of coriander.

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