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Sweet Potato and Butternut Squash Soup
- RECIPE MAKES: 4 portions
- PREP TIME: 15 minutes
- COOK TIME: 10 minutes
Method
Step 1
Heat oil in large saucepan, add onion, and garlic, cook until soft, add ground cumin and cook a further minute.
Step 2
Add sweet potato and butternut squash, stir and cook for 2 minutes.
Step 3
Add seasoning and stock, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked.
Step 4
Blend or process vegetable mixture until smooth, stir in the fresh coriander, dilute with water if necessary.
Serve soup hot or cold with your favourite Mevalia Bread or rolls.
Ingredients
- 1 tbsp Olive oil
- 1 Medium onion, peeled and diced
- 2 Cloves garlic, peeled and crushed
- 1 tsp Ground cumin
- 300G Sweet potato, peeled and diced
- 250 g Butternut squash, peeled and diced
- Seasoning
- 1 litre (1½ pts) Vegetable stock
- 1 tbsp Chopped fresh coriander
