Boost your beta carotene with this nutritious and delicious Butternut Squash and Sweet Potato Soup

By Sue Bedford (MSc Nutritional Therapy)

Ingredients (makes 6 bowls)

1 onion

1 sweet potato

20g of butter

1 clove garlic

750ml vegetable or chicken stock

100ml double cream

1 butternut squash

2 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

salt and pepper

To make:

In a large pan melt the butter over a low heat. Peel and chop the onion and add it to the pan. Cook, stirring occasionally. Crush or finely chop the garlic and add to the pan. Chop the butternut squash into cubes. Once the onion is soft, add the chilli powder, cumin and the coriander along with the seasoning. Fry for a few minutes, then add the butternut squash to the pan and  give it a stir. Peel and chop the sweet potato into cubes and add to the pan too. Pour in the stock and give it a good stir. Add some extra water if needs be to ensure that all of the vegetables are covered. Bring to the boil and simmer until the vegetables are soft. Using a blender, blend to the desired texture, stir in the cream and serve. Enjoy!

 

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