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Butternut Squash and Sweet Potato Soup ©

1 Butternut Squash

5 Sweet Potatoes

1 Vegetable Stock cube

300ml Low Fat Crème Fraiche

Small sprinkling of Schwartz Piri-Piri spice (if liked)

Peel the Butternut Squash. Cut in half lengthwise. remove the seeds and then cut the flesh into cubes.

*TIP* remove each end of the squash and pop it into the microwave for 5 minutes. Remove carefully (it’s hot)…. and run under cold water to cool before preparing as above. This helps the tough outer skin to just slide off.

Peel the Sweet Potatoes – wash and cut into chunks.

Place into a saucepan and just cover with water – (Butternut Squash holds a lot of water so you don’t need to use much).

Bring to the boil, and then turn it down to simmer.

Cook until Squash and Sweet Potatoes are tender. Remove from the heat and blend. Add the Crème Fraiche and a small sprinkling of the Piri-Piri or Black Pepper to taste, if required.

Serve immediately.

This soup should be of fairly thick consistency. You can leave out the Piri-Piri at the end if you prefer just the delicious taste of the Butternut Squash and Sweet Potato. A real favourite!

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