
14/09/2025
I made a curried squash and sweet potato soup today for lunch next week.
I used :
4 small sweet potatoes
4.5 cups of cubed butternut squash
2x 1/2 pumpkin ( different varieties)
2 red onions
4 garlic cloves
Olive oil
Hot curry powder
3 low salt stock cubes- with water. Made about 1.5-2l of veg stock
Alpro soya single cream.
Chopped all veg into cubes or chunks, put oil on top (2.5tbs over the two trays) and added curry powder on top
Roasted that off.
Whilst it was roasting I Chopped the rest of the veg up to freeze.
Once Roasted, added the veg into a big pot with the 3 stock cubes and topped up the water. I added a small amount of water into each tray I cooked the veg in, to get as much flavour out of them and added that to my soup.
I let the veg and stock cook a bit longer on the hob then blended as smooth as I could. Added 250ml soya single cream and a bit of salt and pepper.
I got 9 servings out of this, and came in at less than 200cals per portion.