Squash and sweet potato soup with Zespri SunGold kiwifruit

Name: Squash and sweet potato soup with Zespri SunGold kiwifruit
Total time: 40 min
Yield: 4
Ingredients: 400 g squash pulp, 200 g sweet potato, 1 leek 700 ml vegetable stock, 100 g: 2 Zespri SunGold kiwifruit , Burgos cheese 4 slices wholemeal or mixed seed bread, black pepper, 3 tablespoons, olive oil, salt,

40 min

Serves 4

349.48 kcal

Starter

400 g squash pulp
200 g sweet potato
1 leek 700 ml vegetable stock
100 g: 2 Zespri SunGold kiwifruit
Burgos cheese 4 slices wholemeal or mixed seed bread
black pepper
3 tablespoons
olive oil
salt

Put the oil in a frying pan and lightly fry the chopped leek until it is soft and transparent. Add the peeled and chopped squash and sweet potato. Gently fry the mixture for a few minutes, cover with the stock and simmer for about 25 minutes.
Meanwhile, cut the bread into small cubes and spread them out over the oven tray. Sprinkle or, even better, spray a few drops of oil and bake in the oven at 200 ºC for 6-7 minutes or until golden brown. Peel and chop the Zespri SunGold kiwifruit. Cut the cheese into little cubes.
When the soup has finished cooking, mix with an electric hand blender until you obtain a smooth and creamy texture. Serve in bowls or dishes with the finely chopped kiwifruit, cheese and croutons.