Print Options:

Butternut Squash and Sweet Potato Soup (Gluten Free, Dairy Free)

butternut & sweet potato soup
Cooking Method
Cuisine
Courses
Servings 6
Ingredients
  • 2 onions (diced)
  • 1 medium sized butternut squash (diced)
  • 2 litre chicken or vegetable stock
  • 2 small sweet potatoes (diced)
  • 1 tsp paprika
  • 2 tsp chives
  • salt and pepper for seasoning
Instructions
  1. In a large saucepan cook the onions in a little olive oil until soft, about 5 minutes
  2. Add the squash, stock, sweet potatoes and paprika
  3. Bring to the boil, reduce the heat to low, cover and simmer for 35 minutes
  4. Season with salt and pepper
  5. Blend the soup in a food processor until smooth
  6. Stir in the chives