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Member recipe

Roasted Vegetable Soup

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Serves 4

Roasted Butternut Squash and Sweet Potato Soup with a bit of a kick to keep you warm in the winter months.

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  • 1 medium sized onion diced
  • 1 butternut squash peeled and cubed
  • 2 sweet potatoes peeled and cubed
  • (you want equal amounts of squash and potato)
  • 950ml of chicken or vegetable stock
  • garlic powder
  • chilli powder
  • curry powder
  • salt
  • pepper
  • natural yogurt/ sour cream
  • olive oil
  • butter


    1. Put the squash and sweet potato in a roasting tray with olive oil and seasoning (garlic, chilli, curry, salt, pepper) , put in the pre heated oven at 180 for 20-25 mins or until lightly browned
    2. Lightly fry the onions in butter, if you want you can add seasoning to the onions and remove from heat. Have the stock ready.
    3. When the sweet potato and squash is ready take out of oven and leave to cool slightly.
    4. After about 5 minutes put the roasted vegetables in the pot with the onions and resume cooking.
    5. Add the stock and simmer for 15 minutes (or until the vegetables are soft enough to blend).
    6. Allow to cool for 5 minutes and blend until smooth.
    7. Optional: When serving add a spoonful of natural yogurt

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23rd Jan, 2014
Recipe doesnt say how much garlic/chilli/curry powder to add
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