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+ servings

Butternut Squash and Sweet Potato Soup

  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 207
  • Carbs 40G
WW Points
  • 4 Green
  • 4 Blue
  • 0 Purple

Ingredients

  • 400 g Butternut Squash (Or Pumpkin) cut into chunks
  • 400 g Sweet Potato cut into chunks
  • 2 Vegetable Stock Cubes or 2 Chicken
  • 1 pinch Chilli Flakes Optional - you can also use a 1/4 - 1/2 of fresh chilli depending on how spicy you like it
  • 1 Onion peeled and cut in half
  • 500 ml Water
  • low calorie cooking spray
  • Salt and Pepper to taste

Instructions

  1. Add onion (and chilli if you're using fresh) to mixing bowl & chop 3 seconds, speed 5. Scrape down sides of bowl
  2. Spray with low calorie cooking spray and add chilli flakes/powder & sauté on Veroma for 4 minutes, speed 1
  3. Add the butternut squash, sweet potato and stock, then add enough water to just cover the ingredients

  4. Cook for 20 minutes at 100 degrees, speed 1
  5. Once cooked make sure the veg is soft (if not give it a few more minutes) and purée (1 minute on speed 10)
  6. Check the seasoning and add a little salt and pepper if necessary
  7. Serve with a spoonful of cream swirled on top if you fancy it