This seasonal soup is low in energy but high in fibre making it suitable for a light meal or lunch time option. If you are trying to gain weight adding cream just before serving or a spoon of crème fraiche to finish would be ideal. Accompanying this dish with a bread roll would provide a source of carbohydrate energy.

Butternut Squash and Sweet Potatoes provide B vitamins and minerals which aid metabolism and immune function.

Ingredients (serves 6)

25GM butter
2 TBS olive oil
4 sticks celery
1 butternut squash
2 onions
3 sweet potatoes
½ bunch parsley
2LT vegetable stock
Salt & pepper

Method:

Melt the butter and oil in a large pan, chop the onions and celery and add to pan, sauté gently until translucent

  1. Peel and chop the potatoes and butternut squash, scraping out the seeds and discarding, add to the pan and turn the heat up slightly so everything is golden brown
  2. Add the vegetable stock and salt and pepper
  3. Bring to the boil and turn down and simmer for about 45 mins
  4. Using a hand blender blitz the soup until smooth
  5. Chop the parsley finely and add to soup
  6. Then serve
Page last reviewed on 17/01/2020