Spiced butternut squash and sweet potato soup

This delicious spiced butternut squash and sweet potato soup is hearty, warming and suitable for vegans. It's the perfect autumn soup recipe - why not give it a try today?

Course Soup

Cuisine British

Keyword spiced butternut squash and sweet potato soup

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 272kcal

Author Cook Veggielicious

Ingredients

600 g butternut squash 400g prepared weight
400 g sweet potato
1 tsp ground cinnamon
1 tsp ground ginger
Pinch nutmeg
2 tbsp olive oil
1 tbsp 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 and pepper
dairy free cream to serve

Metric - US customary

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