Butternut squash and sweet potato soup


  • 1 tbsp olive oil
  • 1 medium onion – peeled and diced
  • 2 cloves garlic – peeled and crushed
  • 1 tsp hot curry powder
  • 300g (11oz) sweet potato – peeled weight and diced
  • 250g (9 oz) butternut squash – peeled weight and diced
  • ½ tsp salt
  • 2 tbsp basil leaves – torn
  • 750ml (1¼pts) vegetable stock (2 stock cubes)
  • 250ml (9fl oz) milk


1. Heat oil in large saucepan, add onion and garlic, cook until soft, add curry         powder and cook a further minute.

2. Add sweet potato and butternut squash, stir and cook for 2 minutes.

3. Add salt, basil leaves, stock and soya alternative, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked.

4. Blend or process vegetable mixture until smooth.

5. Serve soup hot or cold with chopped basil or chives.


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