Butternut Squash and Sweet Potato Broth Soup

This is a super quick and easy recipe for anyone looking to include broth into their diet.

TIPS: Make a large batch so you can eat from it daily. Use a slow cooker for best results.

SERVES: 10

INGREDIENTS:

4 sweet potatoes chopped

1 x butternut squash chopped (remove seeds, skin, top and tail)

2 x 500ml Boil and Broth beef bone broth pouches

1 tbsp dried thyme

METHOD

  1. Add all the vegetables to the slow cooker. Turn on low heat. Add the pouches of bone broth, close the lid and leave to cook for 4-5 hours.
  2. After the cooking time ends, blend all the ingredients together using a hand blender. Make sure all the lumps are out.
  3. Serve with chicken and quinoa.

 

Food safety tip.

Cool to 8 degrees as soon as possible, by transferring soup to an airtight plastic container, then submerge in cold water. Add ice to the water for extra cooling. After 30 minutes, transfer to the fridge for further cooling.

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