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?
Servings 4
Calories 272kcal
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.