Butternut squash and sweet potato soup with roasted pumpkin seeds

Name: Butternut squash and sweet potato soup with roasted pumpkin seeds
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 6
Ingredients: a little vegetable oil; 1 tsp curry powder; pumpkin seeds; 1 butternut squash; 1 pt soya milk; pepper, for seasoning; 1 pt chicken stock; 1 sweet potato; chopped chives

Preparation info

Serves
6

Difficulty
Easy
Ready in
40 min

Appears in

Recipes For Life

By Peter Marshall

Published 2013

About

Ingredients

1 butternut squash
1 sweet potato
1 pt chicken stock

Soup
Gluten-free

Method

Peel both the butternut squash and the sweet potato and cut into a smallish dice, place into a saucepan, add the chicken stock and bring to the boil.
Simmer the soup for about 20 minutes or until the vegetables are very soft. At this point add half of the soya milk and place into a blender. Purée until silky smooth, pass through a fine