This flavourful soup will be a family favourite. Not only is it delicious and full of veggies, but it’s also quick to make. Try freezing a batch to have on hand for busy weeknights.
2 tbsp oil
2 onions, diced
2 cloves garlic, minced
11 piece of ginger, grated
1 butternut squash, peeled and diced
2 sweet potatoes, peeled and diced
2 boxes 900 mL each, low sodium chicken stock
1 cup water
½ tsp ground coriander
1 salt and pepper, to taste
1
Heat oil an in a large pot and stir fry onions, garlic and ginger until soft.
2
Add butternut squash, sweet potato, stock and water to the pot. Bring to a boil and simmer about 20 minutes, or until veggies are soft. Season with coriander, salt and pepper.
3
Puree soup in a blender until smooth. This step is best for mom or dad only.
Tips for quick prep
Replace the whole vegetables with pre-cut fresh or frozen vegetables to reduce prep time. Pre-cut vegetables can be a bit more expensive, so try cutting vegetables ahead of time if you need to make dinner in a rush!
Ingredients
2 tbsp oil
2 onions, diced
2 cloves garlic, minced
11 piece of ginger, grated
1 butternut squash, peeled and diced
2 sweet potatoes, peeled and diced
2 boxes 900 mL each, low sodium chicken stock
1 cup water
½ tsp ground coriander
1 salt and pepper, to taste