Spicy Sweet Potato & Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 large butternut squash1 large sweet potato1 red chilli pepper (dried or fresh)2 cloves garlic1 litre vegetable stock (I use Marigold)
This makes 5 servings
Pre-heat the oven to gas mark 4/180 Celsius/350 Farenheit
Peel the sweet potato and cut it and the squash in half. Place on a baking tray and brush with the oil. Put in the oven.
After about 30 minutes, add the peeled garlic cloves to the tray and continue to cook for a further 15-30 minutes, until the vegetables are soft
After cooking, leave the vegetables to cool, the chop the sweet potato into chunks; peel, deseed and chop the squah and put these, along with the garlic and chilli into a blender
Add the stock and blend until smooth
This can be served immediately or cooled and then frozen
This makes 5 generous servings of thick soup; if you prefer a thinner soup just add more stock or water
Number of Servings: 5
Recipe submitted by SparkPeople user SAFFSTAR.
Pre-heat the oven to gas mark 4/180 Celsius/350 Farenheit
Peel the sweet potato and cut it and the squash in half. Place on a baking tray and brush with the oil. Put in the oven.
After about 30 minutes, add the peeled garlic cloves to the tray and continue to cook for a further 15-30 minutes, until the vegetables are soft
After cooking, leave the vegetables to cool, the chop the sweet potato into chunks; peel, deseed and chop the squah and put these, along with the garlic and chilli into a blender
Add the stock and blend until smooth
This can be served immediately or cooled and then frozen
This makes 5 generous servings of thick soup; if you prefer a thinner soup just add more stock or water
Number of Servings: 5
Recipe submitted by SparkPeople user SAFFSTAR.
Nutritional Info Amount Per Serving
- Calories: 121.5
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 786.0 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 6.2 g
- Protein: 2.4 g