Sweet Potato and Butternut Squash Soup
I am not a big fan of butternut squash, apart from in soup which I love. I have eaten it mashed, roasted, cooked as fries and it just isn’t my favourite thing to eat. But in a soup, with lots of herbs and spices it is really good. It gives soups a really nice consistency and you can use it in replace of potato to thicken soups up.
You can’t get a more Autumnal soup than this, with the all spice and ginger. It is fat free and just over 100 calories for a large bowl, so it makes a really healthy and warming snack or a starter to your meal. Or you could have it as your main meal with a big chunk of homemade bread. I like to stir some cheese into the soup too, but then I like to do that with all soups.
I am excited to be moving into soup season now and I have lots of amazing soups planned over the next few months, so keep checking back for those.
Ingredients – Serves 2:
- 2 medium sweet potatoes, peeled and diced
- 1 small butternut squash, peeled, seeds scooped out and diced
- 1 large onion, diced
- 900ml/3.5 cups boiling water
- 3 garlic cloves, crushed
- 1tsp ground coriander
- 1 tsp cumin
- 1 tsp all spice
- 1 tsp ground ginger
- Fat free yoghurt to garnish (optional)
1) Heat some oil in a large pan and cook the onion and garlic for 3 minutes, until soft.
2) Add the sweet potato, butternut squash and herbs and spices.
3) Add the water and simmer for 15 minutes.
4) Blend until smooth
5) Serve with a drizzle of fat free yoghurt.
What is your favourite soup? 
