Seasonal Sweet Potato & Butternut Squash Soup

Seasonal Sweet Potato & Butternut Squash Soup

Is there anything more convenient than pre diced vegetables? I think not… They have honestly changed my life! If you haven’t already, get involved and try them in this soup.
Winter is now officially less than a month away and so the perfect time to get rustling up this soup I made; it has the holiday season written all over it with a hint of Christmassy spice.

A quick fact about warm foods for you: interestingly enough it’s really important for us to be eating hotter foods in winter because it saves our body having to warm up the temperature of our food for optimal digestion.

Serves 2

350g diced sweet potato & butternut squash
1/2 onion
750ml hot vegetable stock (I used a Knorr stock cube)
1/2 chilli
A pinch of ground cinnamon
A pinch of ground mace

  • Boil 750ml of water in a pan and add the stock cube, diced vegetables, chilli and spices. Bring to the boil and then let it simmer for 15 minutes.
  • Spoon or pour carefully into a blender and blend until smooth.
  • Then pour back into the pan, add a little pepper and heat before serving.

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