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–+ bowls

Sweet potato and squash soup

SimonDeaneHealth
A delicious sweet potato and squash soup recipe with nutmeg and cinnamon. 
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 bowls
Calories 189 kcal

Equipment

  • 1 Casserole pot
  • 1 Chef knife
  • 1 peeler
  • 1 hand blender
  • 1 chopping board

Ingredients
  

  • 1 butternut squash
  • 650 g sweet potatoes (one large or two medium)
  • 1 onion
  • 1 leek
  • 1 carrot
  • 3 garlic cloves
  • 1 vegetable stock cube
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1.5 liters vegetable stock
  • pepper to taste

Instructions
 

  • Start by dissolving the vegetable stock cube in the boiling water in a big pot on medium heat
  • Add the peeled and roughly chopped onion and garlic and add to the pot
  • Peel the butternut squash, remove the seeds and roughly dice. Add to the pot
  • Peel the sweet potato and carrots, roughly chop and add to the pot
  • Cut up the leek and add to the pot
  • Add the spices and pepper to taste
  • Leave it simmer for 30 minutes or until all vegetables are soft. All the vegetables should be covered by the water. Add more water if needed .
  • Blend to a very smooth texture.  You can remove some of the water before blending and adjust during the process to obtain the texture desired.
  • Add a little cashew or soya cream for extra creaminess (optional)

Nutrition

Calories: 189kcalCarbohydrates: 45gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 1182mgPotassium: 900mgFiber: 7gSugar: 11gVitamin A: 31133IUVitamin C: 33mgCalcium: 115mgIron: 2mg
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