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Spiced butternut squash and sweet potato soup vegan
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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 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
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

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

Calories: 272kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 813mg | Potassium: 905mg | Fiber: 7g | Sugar: 10g | Vitamin A: 30531IU | Vitamin C: 36mg | Calcium: 116mg | Iron: 2mg