For approx 4 portions
Add the diced butternut squash and sweet potato and stir for a couple of minutes.
Add the 1 pint of vegetable stock
Add salt and pepper to taste and half a tsp of chilli flakes if using.
Simmer for about 20 minutes until the ingredients have broken down.
Add the 250ml milk and stir. Add to a blender or use a hand blender to whisk until smooth.
(If you don't use milk then you will probably need to add a little more boiling water as it will be too thick)
This is delicious. Half a tsp of chilli gives it a nice heat without being too spicy but you can leave it as a non spicy version or add more if you are brave!
The milk gives it a lovely texture and 250ml divided by 4 portions is only about 63ml from your Hex A allowance.
- Half a butternut squash peeled and diced
- 1 medium sized sweet potato peeled and diced
- 2 vegetable stock cubes made up with 1 pint of boiling water (e.g. oxo or knorr etc)
- 1 onion peeled and diced (I used red onion)
- 2 cloves of garlic crushed
- Chilli flakes (optional)
- 250 ml milk (optional but recommended-take from Hex A if using)
Add the diced butternut squash and sweet potato and stir for a couple of minutes.
Add the 1 pint of vegetable stock
Add salt and pepper to taste and half a tsp of chilli flakes if using.
Simmer for about 20 minutes until the ingredients have broken down.
Add the 250ml milk and stir. Add to a blender or use a hand blender to whisk until smooth.
(If you don't use milk then you will probably need to add a little more boiling water as it will be too thick)
This is delicious. Half a tsp of chilli gives it a nice heat without being too spicy but you can leave it as a non spicy version or add more if you are brave!
The milk gives it a lovely texture and 250ml divided by 4 portions is only about 63ml from your Hex A allowance.
