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Butternut squash and sweet potato soup

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Rate this recipe 2.2/5 (24 Votes)
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Ingredients

  • 1tbsp olive oil
  • 15g butter
  • 1 red onion chopped
  • 150g carrots sliced
  • 500g butternut squash cut into cubes
  • 1 medium sweet potato
  • 100g red lentils
  • 1l hot vegetable stock
  • 3 level tbsp. of tomato puree
  • 3 tbsp. chopped parsley
  • 100g crème fraiche

Details

servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat the olive oil and butter in a large pan, add the onions until soft.

Step 2

Add the carrots, squash and sweet potato. Cover and cook for 3-4 mins.

Step 3

Add the lentils, stock, tomato puree and 2tbsp of the parsley and bring to boil. Simmer for 30 mins.

Step 4

Puree with a blender. Add swirls of crème fraiche, sprinkle with pepper and parsley.

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butternut squash and sweet potato soup butternut squash and sweet potato soup