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Two Butternut Squash & Sweet Potato Soup Recipes – one Vegan, the other with a Kick
LE COIN DE MEL22Ingredients
60Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. rapeseed oil
- 1 onion (100g, chopped)
- 1 clove garlic (crushed)
- 3 carrots (250g, peeled and sliced)
- 2 parsnips (150g, peeled and sliced)
- 1 sweet potato (250g, peeled and chopped)
- 1/2 butternut squash (peeled and diced)
- 1 tsp. paprika
- 1 pinch salt
- 1.2 liters vegetable stock
- 100 mL oat (or soya cream)
- 2 Tbsp. butter
- 1 onion (chopped)
- 1 clove garlic (crushed)
- 2 sweet potatoes (250 g, peeled and diced)
- 1 butternut squash (small, peeled, deseeded and diced)
- 1/2 tsp. Piment d'Espelette (or mild chili powder)
- 1/2 red chili (finely chopped, keep the seeds if you like spicy food; remove them if you would rather have a mild soup)
- 800 mL vegetable stock
- 2 tsp. Dijon mustard
- 2 Tbsp. grated Parmesan cheese
- 125 mL double cream
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