Butternut squash & sweet potato soup

Name: Butternut squash & sweet potato soup | Asda Good Living
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp olive oil; 15g butter; 1 large red onion, chopped; 150g carrots, sliced; 500g butternut squash, flesh only, cut into cubes; 1 medium sweet potato, peeled and sliced; 100g red lentils, rinsed; 1L hot vegetable stock, made with 1 Knorr vegetable Stock Cube; 3 level tbsp tomato purée; 3 tbsp chopped parsley (or 2 level tsp mixed dried herbs); 100g Asda Reduced Fat Crème Fraîche; Crusty bread, to serve

Served with crusty bread, this substantial soup is a meal in a bowl, with lots of vegetables and protein from lentils. Freeze leftovers in individual portions.

By Asda Good Living,21st September 2015

(39 votes)

Cook: 50 Mins

Serves: 4

Price: 56p per serving

Nutritional Information

Each 503g serving contains

Energy
1348kj
322kcal

16%

Fat
11g

Med
16%

Saturates
5.4g

Med
27%

Sugars
17g

High
19%

Salt
1g

Med
17%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
268kj/64kcal

Ingredients

1 tbsp olive oil

15g butter

1 large red onion, chopped

150g carrots, sliced

500g butternut squash, flesh only, cut into cubes

1 medium sweet potato, peeled and sliced

100g red lentils, rinsed

1L hot vegetable stock, made with 1 Knorr vegetable Stock Cube

3 level tbsp tomato purée

3 tbsp chopped parsley (or 2 level tsp mixed dried herbs)

100g Asda Reduced Fat Crème Fraîche

Crusty bread, to serve

Method

Heat the olive oil and butter in a large pan. Add the onion and cook until soft.

Add the carrots, squash and sweet potato. Stir to coat with oil. Cover and cook over a low heat for 3-4 minutes.

Add the lentils, stock, tomato purée and 2 tbsp of the parsley or the mixed herbs and bring to the boil. Cover and simmer for 30 minutes.

Purée with a hand-held blender or a processor. Heat through again, add swirls of crème fraîche, and sprinkle with pepper and parsley, if using. Serve with crusty bread.