Butternut squash & sweet potato soup

Butternut squash & sweet potato soup

Served with crusty bread, this substantial soup is a meal in a bowl, with lots of vegetables and protein from lentils. Freeze leftovers in individual portions.

By , 21 September 2015
Butternut squash & sweet potato soup
  • Ready in: 50 mins
  • Serves: 4
  • Price: 56p per serving
Nutritional Info
Each 503g serving contains
  • Fat low
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 1348KJ 322KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 268kJ/64kcal.
  • 1 tbsp olive oil
  • 15g butter
  • 1 large red onion, chopped
  • 150g carrots, sliced
  • 500g butternut squash, flesh only, cut into cubes
  • 1 medium sweet potato, peeled and sliced
  • 100g red lentils, rinsed
  • 1L hot vegetable stock, made with 1 Knorr vegetable Stock Cube
  • 3 level tbsp tomato purée
  • 3 tbsp chopped parsley (or 2 level tsp mixed dried herbs)
  • 100g Asda Reduced Fat Crème Fraîche
  • Crusty bread, to serve
  • Heat the olive oil and butter in a large pan. Add the onion and cook until soft.

  • Add the carrots, squash and sweet potato. Stir to coat with oil. Cover and cook over a low heat for 3-4 minutes.

  • Add the lentils, stock, tomato purée and 2 tbsp of the parsley or the mixed herbs and bring to the boil. Cover and simmer for 30 minutes.

  • Purée with a hand-held blender or a processor. Heat through again, add swirls of crème fraîche, and sprinkle with pepper and parsley, if using. Serve with crusty bread.