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Paula Mee's Squash and Sweet Potato Soup

Paula Mee's Squash and Sweet Potato Soup
Paula Mee's Squash and Sweet Potato Soup

Carrots, sweet potatoes and squash all contain beta carotene (vitamin A) which is important for healthy skin, hair and eyes.

Ingredients

  • 1 butternut squash (peeled deseeded and diced)
  • 1 sweet potato (peeled and diced)
  • 2 carrots (peeled, trimmed and sliced)
  • 6 shallots (peeled and finely sliced)
  • 1 fennel (trimmed and chopped)
  • 1 vegetable stock cube
  • 1 garlic clove (peeled and chopped)
  • 4 tblsp chopped parsley
  • 5 tblsp pumpkin seeds (optional)

Method

  1. Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, shallots, fennel and stock cube and bring back to the boil. Lower the heat and simmer for 10-12 minutes.
  2. Remove from heat and add garlic. Allow to cool, then remove the vegetables and place into a bowl. Blend half of the stock with the vegetables, either in a food processor of hand blender to your desired consistency.
  3. Chop the remaining vegetables and return to the soup to have a chunky consistency. Or, puree all of the vegetables if desired. Garnish with parsley and pumpkin seeds