Butternut Squash and Sweet Potato curried Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tspn Coconut oil1 medium onion, chopped2 cups of cubed butternut squash1 cup sweet potato2 vegetable stock cubes in 1.75 pints boiling watercurry powder to tasteSalt and pepper to taste
Heat the coconut oil and add the onions, and soften. Add the Butternut Squash and sweet potato and keep stirring for about 3 minutes. Add the curry powder, to taste, about 2 tspns of curry powder, and add the vegetable stock. Bring to the boil, and simmer until soft. Leave to cool for about 5 minutes, and then blend with a hand blender until smooth. heat gently again, and serve, with crusty brown bread.
I also add a handful of sprouted seeds to make it extra delicious.
Number of Servings: 4
Recipe submitted by SparkPeople user CLARRI.
I also add a handful of sprouted seeds to make it extra delicious.
Number of Servings: 4
Recipe submitted by SparkPeople user CLARRI.
Nutritional Info Amount Per Serving
- Calories: 105.2
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 260.5 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 5.1 g
- Protein: 2.1 g
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