Butternut Squash & Sweet Potato Soup
Ingredients
2 red peppers
1 medium red onion
1 large butternut squash
1 large sweet potato
1lb carrots
1 dst spn korma paste
salt & black pepper
2 red peppers
1 medium red onion
1 large butternut squash
1 large sweet potato
1lb carrots
1 dst spn korma paste
salt & black pepper
Method
Peel and de-seed onion, butternut squash, sweet potato and carrots and red peppers, cut into chunks and place in a large lidded pan.
Add the korma paste and enough water to just cover the vegetables.
Bring to the boil then reduce the heat, cover with a slightly tilted lid and simmer until all the vegetables are cooked and tender.
Remove from the stove and blend until smooth. (if you're using a hand held electric blender its advisable to allow your soup to cool before blending to prevent damage to your blender. )
Adjust the consistency if necessary by stirring in boiling water from the kettle.
Salt & pepper to taste.
Serve piping hot in warmed bowls with Wizzy's three seed bread and real butter.
YUM!!
Peel and de-seed onion, butternut squash, sweet potato and carrots and red peppers, cut into chunks and place in a large lidded pan.
Add the korma paste and enough water to just cover the vegetables.
Bring to the boil then reduce the heat, cover with a slightly tilted lid and simmer until all the vegetables are cooked and tender.
Remove from the stove and blend until smooth. (if you're using a hand held electric blender its advisable to allow your soup to cool before blending to prevent damage to your blender. )
Adjust the consistency if necessary by stirring in boiling water from the kettle.
Salt & pepper to taste.
Serve piping hot in warmed bowls with Wizzy's three seed bread and real butter.
YUM!!