sprigs & sprogs

Sweet Potato, Butternut Squash & Smoked Chili soup – Yum!
November 5, 2010, 20:49
Filed under: Nutrition, Pumpkin, Recipes, Sweet potato

A colorful autumn.

Here’s the recipe I promised, I made this soup last weekend and it was delicious.

Serves 4

Cooking time: 50 minutes

25g (1oz) Butter

1 clove garlic, crushed

225g (8 oz) sweet potato, diced

1 small butternut squash, diced

1/4 teaspoon sweet smoked paprika

1/2 red chili, finely diced

750ml (26 fl.oz) vegetable stock

2 teaspoons whole grain mustard

1 tablespoon parmesan cheese, finely grated

125 ml (1/4 pint) double cream

Salt and freshly ground black pepper

-Melt the butter in a pan, add the garlic, sweet potato and butternut squash, stir, cover and cook for 10 minutes.

-Add the smoked paprika and red chili, then cook for 1 minute.

-Add the stock and bring to the boil, cover and simmer for 15-20 minutes until vegetables are tender.

-Allow to cool a little, then stir in the mustard and parmesan. Blend until smooth.

-Return to the pan, add the cream, season to taste, then gently reheat for 2 minutes and serve.

Recipe is taken from the book; New Covent Garden Food Co, Soup for all seasons.



I made one batch without chili for my children, they loved it. So just as nice with chili as without.

Have a lovely weekend!


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