Butternut Squash and Sweet Potato curried Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 105.2
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 260.5 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 5.1 g
  • Protein: 2.1 g

View full nutritional breakdown of Butternut Squash and Sweet Potato curried Soup calories by ingredient
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A healthy low fat soup with lots of flavour. A healthy low fat soup with lots of flavour.
Number of Servings: 4


    1 tspn Coconut oil
    1 medium onion, chopped
    2 cups of cubed butternut squash
    1 cup sweet potato
    2 vegetable stock cubes in 1.75 pints boiling water
    curry powder to taste
    Salt and pepper to taste


Heat the coconut oil and add the onions, and soften. Add the Butternut Squash and sweet potato and keep stirring for about 3 minutes. Add the curry powder, to taste, about 2 tspns of curry powder, and add the vegetable stock. Bring to the boil, and simmer until soft. Leave to cool for about 5 minutes, and then blend with a hand blender until smooth. heat gently again, and serve, with crusty brown bread.
I also add a handful of sprouted seeds to make it extra delicious.

Number of Servings: 4

Recipe submitted by SparkPeople user CLARRI.

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