Spicy Sweet Potato & Squash Soup
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Spicy Sweet Potato & Squash Soup calories by ingredient
Introduction
A really comforting, tasty soup packed with vitamin C A really comforting, tasty soup packed with vitamin CNumber of Servings: 5
Ingredients
-
1 large butternut squash
1 large sweet potato
1 red chilli pepper (dried or fresh)
2 cloves garlic
1 litre vegetable stock (I use Marigold)
Directions
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.
