Recipe
Sweet potato and butternut squash soup
Recipe highlights
Total cooking time:
20 min
Category:
Level 3 moderately thick purée dysphagia diet
Servings:
1
Ingredients
75g sweet potato (skinned and cubed)50g butternut squash (skinned and cubed)
80g potato (peeled and cubed)
150ml vegetable stock
sea salt and black pepper
2 tbsp olive oil
1 tbsp plain yogurt
Method
- Sweat the butternut squash, sweet potato and potato in olive oil in a deep edged pan for 5 minutes.
- Add the vegetable stock and simmer, covered, until the vegetables are soft.
- Add the yogurt and liquidise everything until smooth.
- Reheat in a microwave or pan to serve.