Chinese
Chinese - Chicken
Butternut Squash and Sweet Potato Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 400 g Butternut Squash ((Or Pumpkin) cut into chunks)
- • 400 g Sweet Potato (cut into chunks)
- • 2 Vegetable Stock Cubes (or 2 Chicken)
- • 1 pinch Chilli Flakes (Optional - you can also use a 1/4 - 1/2 of fresh chilli depending on how spicy you like it)
- • 1 Onion (peeled and cut in half)
- • 500 ml Water
- • low calorie cooking spray
- • Salt and Pepper to taste
Preparation Steps
1
Phase 1
Add onion (and chilli if you're using fresh) to mixing bowl & chop 3 seconds, speed 5. Scrape down sides of bowl
2
Phase 2
Spray with low calorie cooking spray and add chilli flakes/powder & sauté on Veroma for 4 minutes, speed 1
3
Phase 3
Add the butternut squash, sweet potato and stock, then add enough water to just cover the ingredients
4
Phase 4
Cook for 20 minutes at 100 degrees, speed 1
5
Phase 5
Once cooked make sure the veg is soft (if not give it a few more minutes) and purée (1 minute on speed 10)
6
Phase 6
Check the seasoning and add a little salt and pepper if necessary
7
Phase 7
Serve with a spoonful of cream swirled on top if you fancy it