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.
Nutrition Facts
Vegan Butternut and Sweet Potato Soup Recipe
Amount per Serving
Calories
468
% Daily Value*
Fat
25
g
38
%
Saturated Fat
19
g
119
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
106
mg
5
%
Potassium
1504
mg
43
%
Carbohydrates
61
g
20
%
Fiber
9
g
38
%
Sugar
13
g
14
%
Protein
7
g
14
%
Vitamin A
41427
IU
829
%
Vitamin C
79
mg
96
%
Calcium
169
mg
17
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.