Spiced butternut squash and sweet potato soup - vegan
This delicious spiced butternut squash and sweet potato soup is hearty, warming, and suitable for vegans.
Equipment
- large saucepan
- hand blender
Ingredients
Vegetables
- 600 g butternut squash 400g prepared weight
- 400 g sweet potato
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Pinch nutmeg
- 2 tablespoon olive oil
- 1 tablespoon olive oil
- 1 onion roughly chopped
- 2 cloves garlic crushed
- 750 ml vegetable stock add up to 1 litre for a more watery soup
- salt
- pepper
- dairy free cream to serve
Instructions
Cooking Instructions
- Roast the butternut squash and sweet potato with the olive oil and spices for 40 minutes, stirring halfway, or until soft and golden.
- Heat the olive oil in a large saucepan. Add the onion and cook until soft and golden brown. Add the garlic and cook for a minute.
- Stir in the cooked squash and sweet potato making sure that you get all the spices out of the roasting tin and into the saucepan.
- Add 500ml vegetable stock. Season with salt and pepper to taste. Bring to the boil then turn off the heat.
- Use a hand blender to puree until smooth. Check the consistency and add more vegetable stock if you prefer a more liquid soup.
- If you don’t have a hand blender and need to transfer this to a jug blender allow it to cool first.
- Serve with crusty bread.
Nutrition
Serving: 1servingCalories: 272kcalCarbohydrates: 44gProtein: 4gFat: 11gSaturated Fat: 2gSodium: 813mgPotassium: 905mgFiber: 7gSugar: 10gVitamin A: 30531IUVitamin C: 36mgCalcium: 116mgIron: 2mg
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