butternut squash, red pepper and sweet potato soup

butternut squash, red pepper and sweet potato soup

Soups are one of the easiest and cheapest ways to get plenty of veg and nutrients into our diet. All our soups can be eaten fresh or put in the freezer for a later date. And if you haven't seen it yet, don't forget to check out Alex's Leek and Potato Soup video for more tips and ideas.

Serves 3-4

Ingredients

  • Sweet potato - 1 large
  • Butternut squash -½
  • Chargrilled roasted peppers -½ jar
  • Red chili -½
  • Cumin -½ tsp
  • Smoked paprika -½ tsp
  • Sweet/normal paprika -½ tsp
  • Stock - 550ml
  • Onion - 1 large
  • Garlic - 1 clove
  • Oil
  • Salt & Pepper

Method

  • Get a roasting tin into the oven at 180C/Gas mark 4 with a little oil
  • Peel and roughly chop squash into smaller pieces and add to roasting tin. Cook for 20-30 minutes - should be soft when cooked
  • Peel and chop sweet potato into small cubes. Add to pan of hot water, bring to the boil and simmer for 15 minutes - should be soft when cooked
  • Dice and fry onion on medium heat with a little oil
  • Add smoked paprika, sweet paprika and cumin
  • Add chilli and garlic
  • Add peppers to pan
  • Add squash and drained sweet potato
  • Add stock
  • Bring to the boil and simmer for 25 minutes
  • Add salt and pepper to taste
  • Blitz in a blender and serve
butternut squash, red pepper and sweet potato soup
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