Butternut squash, carrot and sweet potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Butternut Squash, 200 grams, choppedSweet potato, 200 grams, choppedOlive Oil, 1 tbspCumin seed, 1 tsp Onions, 0.5 medium, chopped Carrots, 0.5 cup, choppedMaggi chicken bouillon stock cube, 1 cube, Water, 1500 mL approx.Ginger Garlic Paste, 0.5 tbsp (or 1 tsp each of ginger and garlic paste if separate)Paprika, 1 tsp Pepper, black, 1 dash
1) Cook cumin seeds, ginger and garlic paste and chopped onion in a big saucepan in oil for a few mins until soft.
2) Add the chopped squash, sweet potato and carrots. Mix and fry for a couple of minutes.
3) Add enough water to cover the vegetables and the stock cube.
4) Add the paprika and black pepper. Mix.
5) Cover the saucepan and simmer until the vegetables are cooked through.
6) Blend with a stick blender or in batches in a standing blender until smooth.
7) Taste for salt and serve hot with crusty bread.
Serving Size: Makes 4-5 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TARII4.
2) Add the chopped squash, sweet potato and carrots. Mix and fry for a couple of minutes.
3) Add enough water to cover the vegetables and the stock cube.
4) Add the paprika and black pepper. Mix.
5) Cover the saucepan and simmer until the vegetables are cooked through.
6) Blend with a stick blender or in batches in a standing blender until smooth.
7) Taste for salt and serve hot with crusty bread.
Serving Size: Makes 4-5 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TARII4.
Nutritional Info Amount Per Serving
- Calories: 127.6
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 768.8 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 4.0 g
- Protein: 1.9 g
Member Reviews