Vegan Butternut and Sweet Potato Soup Recipe
A simple recipe for this cosy, autumnal soup
4
people
Equipment
- 1 Blender or Immersion Blender
Ingredients
- 1 tsp Olive oil - for the roast butternut squash and sweet potato
- 600 g Sweet potato - peeled and cut into rings
- 750 g Butternut squash - cut in half lengthwise, seeds scooped out
- 1 tbsp Olive oil - for frying the onion
- 1 Red onion - peeled and roughly diced
- 5 Garlic - cloves, peeled and roughly chopped
- 2 Red Chili - chopped and deseeded (optional)
- 1 cm Ginger - fresh, chopped
- ½ tsp Garam masala
- 1 can Coconut milk
- Salt and pepper - to taste
Instructions
- Preheat oven to 200c. Place the chopped sweet potato and butternut squash on a baking sheet and drizzle with a teaspoon of olive oil. See notes above if using an air fryer instead.
- Roast until tender. Set aside to cool.
- Gently heat the olive oil in a large saucepan and sauté the onion, garlic, ginger, and chili until golden and fragrant.
- Add the coconut milk to the pan and bring to a gentle simmer.
- Scoop out the flesh from the butternut squash.
- Place the roasted butternut squash, sweet potato and coconut/onion mixture into your blender and blend until smooth.
- Return to the saucepan and season to taste.
- If mixture is too thick, add a little vegetable stock (or water) to thin to your desired consistency.
- Serve.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.