Spicy Sweet Potato & Squash Soup

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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
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A really comforting, tasty soup packed with vitamin C A really comforting, tasty soup packed with vitamin C
Number of Servings: 5


    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)


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.

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