Squash-carrot-sweet-potato-soup

Squash, carrot and sweet potato soup

Creamy and delectably tasty, this soup is perfect for lunch or a light dinner

By , 18 August 2017

(16 votes)

Squash, carrot and sweet potato soup
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 368g serving contains
  • Energy

    1890KJ

    452KCAL

    23%
  • Fat

    8.5g

    low

    12%
  • Saturates

    1.5g

    low

    8%
  • Sugars

    23.9g

    med

    27%
  • Salt

    0.97g

    low

    16%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 490kJ/117kcal.
Ingredients
  • Pack of 2 Asda Bake at Home Baguettes
  • 2tbsp oil
  • 1 onion, chopped
  • 150g carrots, sliced
  • 200g frozen Scratch Cook Butternut Squash Chunks
  • 200g frozen Scratch Cook Sweet Potato Chunks
  • 1tsp mixed herbs
  • 1tbsp tomato purée
Method
  • Preheat the oven to 220C/200C Fan/Gas 7. Lightly dampen the baguettes, put on a baking tray and bake for 10-12 mins.

  • Meanwhile, heat the oil in a pan and fry the onion and carrots for 10 mins, until the onion is soft but not coloured.

  • Add the squash, sweet potato, herbs, tomato purée and 600ml water. Boil, cover then simmer for 15 mins until the veg is tender.

  • Purée with a hand-held blender. Serve the soup, sprinkled with black pepper, with the baguettes.