Spicy Sweet Potato and Butternut Squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
450g sweet potato550g butternut squashknorr ham stock cube100g shallots1 litre water1-2 tablespoons curry powder
Peel vegetables and cut in to large chunks. Place on roasting trays and spray with Frylight. Roast for an hour
When roasted liquidise with the stock cube, water and curry powder, then simmer for 10 mins, adding additional boiling water if its too thick for your taste.
This is best eaten the day after its made
Serving Size: Serves 4 (180 cals) or 6 (120 cals)
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHSTANLEY.
When roasted liquidise with the stock cube, water and curry powder, then simmer for 10 mins, adding additional boiling water if its too thick for your taste.
This is best eaten the day after its made
Serving Size: Serves 4 (180 cals) or 6 (120 cals)
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHSTANLEY.
Nutritional Info Amount Per Serving
- Calories: 180.2
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 50.5 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 8.3 g
- Protein: 4.3 g
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