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Butternut squash and sweet potato soup mmm

#1
Well i made the above earlier and it was yummy here goes :

1 medium butternut squash
2 medium sweet potaotes
1litre of chicken stock
ginger
black pepper
splash of sweet chilli sauce optional


chop the veg into cubes add the stock ginger black pepper and chilli sauce bring to the boil and then simmer till soft.
transfer to a blender and wizz.

this made 3 decent bowls and i pointed it as 1 point each
 
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#2
oooh sounds fab. i love butternut squash (hate peeling them though!)

thanks for sharing the recipie!


xx
 
#3
I love BNS soup but I don't put any potatoes in so it's 0 points!!
A little tip as well....you don't have to peel it, the skin goes very soft when cooked, like paper and is edible. You can't even really tell its still on and it saves wrist ache!!
 
#4
You can also halve the squash lengthways, de-seed it, then roast cut-side down until very soft. Once cool you should be able to pull the skin off in one go.

I usually roast an onion and a head of garlic alongside the squash, then blitz it all together with some stock for a really yummy--and easy--soup.
 
#7
Ive never eaten bns before and dont particularly like ginger - can you tast the ginger in the soup?

not really you can leave it out if you want i just added it for a bit of flavour
 
#10
I use BNS all the time for soups. I slice it in half, remove the seeds and roast it at 200 for about an hour or until the edges start to get brown and syrup forms on the top. It brings out the natural sweetness. I throw some red peppers and onions in to roast with it and then add them all to a pot with stock, curry powder and serve it with chopped coriander. Delicious! 0 points!
 


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