Mother and Baby

Sweet Potato, Squash And Coconut Soup

  • Serves: 4
  • Preparation time: 1 Hour

Method

This soup is full of tasty, warming flavours that are perfect for warming you up when it’s cold

1. Put the sweet potatoes, squash, onion and garlic on a baking sheet. Sprinkle over the cumin seeds and drizzle with oil. Place in a preheated oven at 200°C / gas mark 6, and roast for 25 – 30 minutes until tender and golden.

2. Tip the roasted vegetables into a large saucepan with the chilli flakes and stock, bring to the boil and simmer for 10 minutes.

3. Stir in the remaining ingredients, heat through until piping hot and then purée in a food processor or belnder until smooth. Serve, garnished with a pinch of chilli flakes, and with toasted gluten-free bread.

Normal 0 false false false EN-GB JA X-NONE

This dish is safe in pregnancy.

This recipe is from Hamlyn All Colour Cookbook: 200 Gluten-Free Recipes by Louise Blair, published by Hamlyn, £4.99.

Nutrition

N/A

Puree

If making this for your baby, leave out the chilli flakes

Finger Food

Cut up toast to make croutons and let your toddler dip them into the soup
Related content:

© Bauer Media Group

Bauer Media Group consists of: Bauer Consumer Media Ltd, Company number: 01176085,  Bauer Radio Ltd, Company Number: 1394141 Registered Office: Media House, Peterborough Business Park, Lynch Wood, Peterborough, PE2 6EA H Bauer Publishing, Company Number: LP003328 Registered Office: Academic House, 24-28 Oval Road, London, NW1 7DT. All registered in England and Wales. VAT no 918 5617 01

Bauer Consumer Media Ltd are authorised and regulated by the FCA (Ref No. 710067)

 
"