Budget butternut soup

Recipe from: 29 july 2010

Ingredients 8
Servings 1
Minutes 10 mins


Serving Change
  • 1
    onion, finely chopped
  • 2
    carrots, finely chopped
  • 500
    butternut, peeled and diced
  • 300
    sweet potato, peeled and diced
  • 1.5
    chicken stock
  • 1/2
  • 125
  • Salt & pepper to taste


10 mins
If roasting the veg before hand, preheat the oven to 200°C and combine the butternut, sweet potato, carrots and onion in a roasting tray.

Drizzle with 2tbsn syrup or honey or 3 tbsn sugar and some oil.

Roast for 30 minutes until cooked. Combine the cooked veg in a pot with the stock and allow to simmer gently for 10 minutes.

Puree the soup and add the cinnamon, cream (if using) and season to taste

If you won’t be roasting the veg, heat a large pot and fry the onion and carrots in some oil until soft and golden.

Add the butternut and sweet potato and fry for another 3 minutes.

Add the stock and allow to cook for 30 minutes until all the veg is soft. Puree the soup, add the cinnamon, cream (if using) and season to taste.

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Read more on: soup  |  sauté


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