Sweet potato noodle soup

This curry-spiced sweet potato and butternut squash soup with creamy coconut milk uses convenient supermarket ingredients to create a satisfying supper

Prep:5 mins
Cook:35 mins

Serves 4
Easy

Nutrition per serving

kcal 683
fat 43g
saturates 30g
carbs 59g
sugars 20g
fibre 10g
protein 9g
salt 0.4g

Ingredients

3 x 350g bags prepared butternut squash and sweet potato
3 tbsp curry powder
2 x 400g cans coconut milk
1 nest dried medium egg noodles

Method

Toss the veg with 2 tbsp sunflower oil and 2 tbsp curry powder in a roasting tin. Cook at 200C/180C fan/gas 6 for 30 mins. Blend the veg with the coconut milk and 100ml water until smooth, then season. Cook the noodles in boiling water for 2 mins. Drain, chop and toss with 1 tbsp curry powder. Heat 2cm of oil in a frying pan until hot. Fry the noodles for 1 1/2 mins until crunchy. Drain and season with salt. Heat the soup and serve topped with noodles.