Butternut Squash And Sweet Potato Soup
Written by McDonald, T. | Date 6th of January 2022
This is a great soup for a cold winter's day. It is made mainly with butternut squash and sweet potato. It is freezable and will keep for 2 -3 days in the fridge.
- If the soup seems too thick, use vegan milk to thin it out to the desired viscosity.
- You can use a hand blender, but it might be a little messy and splatter over the top of the saucepan.
Serves - 1
Time - 1 hr
- Butternut squash x 200g
- Sweet potato x 200g
- Onion x 0.5
- Garlic x 3 cloves
- Vegetable stock x 300ml
- White wine vinegar x 1 tbsp
- Nooch x 1 tsp
- Brown sugar x 1 tsp
- Coconut cream x 1 tbsp (optional)
- Chilli pepper x 0.5
- Cumin seeds x 0.5 tsp
- Ground ginger x 0.5 tsp
- Paprika x 0.5 tsp
- White pepper x 0.25 tsp
- Salt to taste
Dice the sweet potato, butternut squash and onion.
Roast the sweet potato and butternut squash pieces for 20 - 30 minutes and fry the onion until soft in the medium saucepan.
Put the roasted sweet potato and butternut squash in the saucepan with the fried onion.
Add all the other ingredients including the veg stock and bring to a boil. Once boiling, turn down to a simmer and leave for about 15 minutes.
Cool and poor into a blender. Blend until you have a smooth paste.
Add back into the saucepan, stir and heat on a low heat until piping hot.
Garnish with fresh coriander and leave to stand for 2 minutes before serving.
I hope you decide to give this a try. If you do, please let me know what you thought in the comments or on Twitter. Please like, share with your friends and subscribe.
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