recipes
Butternut squash and sweet potato soup with toasted brioche
2024-04-03
Ingredients
1 butternut squash, peeled and cut into wedges
2 sweet potatoes, peeled and cut into wedges
2 tbsp olive oil (Borges)
Salt and pepper to taste
1 onion, chopped
3 cloves garlic, chopped
1 red chilli, chopped
2 tsp smoked paprika
1 tin coconut milk (Premier)
400ml vegetable stock (Knorr stock pot)
2 tbsp chopped fresh coriander
Toasted sliced brioche bread for serving
Method
Place the butternut squash and sweet potato wedges onto a baking tray and drizzle with 1 tablespoon oil. Season well with salt and pepper and roast in the oven at 200`c for 45 minutes. Next, heat the remaining oil in a large pot and sauté together the onion, garlic, chilli and smoked paprika for 5 minutes. Add in the stock and coconut milk and bring to the boil. Add in the roasted butternut squash and sweet potato and cook together for just 10 minutes. Remove off the heat and blitz till fine and smooth. Serve with toasted brioche on the side.
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