Sweet Potato & Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
50g butter 1 large onion, finely chopped 1tsp ground coriander 1 large sweet potato, peeled and cut into chunks 600g squash, such as butternut or pumpkin, peeled and cut into chunks 1.5 litres hot vegetable stock 200g crème fraîche Fresh chives, to garnish
•Heat the butter in a large saucepan and fry the onion gently for 10 minutes, until softened. Add the coriander and fry for another minute.
•Add the sweet potato, squash and stock. Season with salt and freshly ground black pepper. Bring to the boil and simmer gently for 25 minutes, until the chunks of squash and sweet potato are completely tender.
•Cool slightly, then whizz the soup in batches in a food processor until smooth. Return to a clean pan and stir in two-thirds of the crème fraîche.
•Heat gently until piping hot and check the seasoning. Serve with a swirl of crème fraîche and sprinkled with finely snipped chives.
Number of Servings: 6
Recipe submitted by SparkPeople user NYXXI7.
•Add the sweet potato, squash and stock. Season with salt and freshly ground black pepper. Bring to the boil and simmer gently for 25 minutes, until the chunks of squash and sweet potato are completely tender.
•Cool slightly, then whizz the soup in batches in a food processor until smooth. Return to a clean pan and stir in two-thirds of the crème fraîche.
•Heat gently until piping hot and check the seasoning. Serve with a swirl of crème fraîche and sprinkled with finely snipped chives.
Number of Servings: 6
Recipe submitted by SparkPeople user NYXXI7.
Nutritional Info Amount Per Serving
- Calories: 187.8
- Total Fat: 11.9 g
- Cholesterol: 17.9 mg
- Sodium: 69.3 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 4.0 g
- Protein: 2.6 g
Member Reviews