Butternut and Sweet Potato Soup

Green = Free using HExA/B

This is really simple to make, is fantastically filling and has a real sweet edge to it, with a slight twang from the ginger.

Serves: 4 people
Preparation: 25 mins
Cooking: 25 mins

1 tbsp Olive oil
1 Onion, peeled and chopped
1 Clove garlic, crushed
450g (1lb) Butternut, peeled and sliced
450g (1lb) Sweet potato, peeled and diced
900ml (1½ pints) vegetable or chicken stock
1cm Root ginger, finely chopped (use more if desired)
1 heaped tbsp VLF Fromage frais
Salt and freshly ground pepper
Parsley, for garnishing

Pre-heat the oven to 200ºC.
Spray a little Frylight on a baking tray, add the diced Butternut and roast for 20mins, shaking occasionally.
Heat the oil in a large saucepan, add the onion, ginger and garlic and gently sauté.
When the onion has softened after about 5 minutes, add the sweet potato and stock and stir well. Bring to the boil. Add the roasted butternut.
Simmer for 10 minutes or until the sweet potato is soft.
Add the fromage frais and blend the soup with a hand-held blender. Season to taste and garnish with parsley.


If you want an extra creamy soup, you can substitute the fromage frais with reduced fat Creme Fraiche, but add the syns accordingly (1.5 syns for a level tbsp), shared between 4 servings.