Member recipe
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Sweet potato & butternut squash soup

By kepaminonda (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
A brilliant winter warmer with a bit of a kick


  • 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


  • STEP 1
    Put the diced butternut squash and wet potato in a saucepan. Pour over the hot vegetable stock and add the cinnamon.
  • STEP 2
    Bring to the boil then summer for 15 mins, or until the vegetables are soft.
  • STEP 3
    Purée in a blender
  • STEP 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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