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Member recipe

Sweet potato & butternut squash soup

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Cooking time

Prep: 5 minutes Cook: 15 minutes


Serves 2

A brilliant winter warmer with a bit of a kick

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  • 350g dived butternut squash and sweet potato
  • 750ml chicken stock
  • 1/4 tsp ground cinnamon
  • 4 tsp soured cream
  • 1 pinch chilli flakes a good grinding of black pepper


  1. Put the diced butternut squash and wet potato in a saucepan. Pour over the hot vegetable stock and add the cinnamon.

  2. Bring to the boil then summer for 15 mins, or until the vegetables are soft.

  3. Purée in a blender

  4. Serve in bowls, garnish with a dollop of soured cream, a grinding of pepper and a sprinkle of chilli flakes.

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