Squash and sweet potato soup
- Janine Ratcliffe
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Serves 6
Easy
Prep: 15 mins
Cook: 35 mins
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Warm yourself from the inside out with this one-pot, vegan soup made with creamy and nutty squash and sweet potato, seasoned with cumin, turmeric and ginger
Vegan
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Try our recipe for squash and sweet potato soup, then try our roast parsnip soup, curried swede soup and cauliflower soup. Find more easy soup recipes or autumn soup recipes.
Squash and sweet potato soup recipe
Ingredients
Nutrition
-
2 tbsp olive oil
-
2 onions
roughly chopped
-
2 garlic cloves
crushed
-
small piece ginger
peeled and grated
-
2 tsp ground cumin
-
1 tsp ground turmeric
-
500g butternut squash
cut into chunks
-
500g sweet potatoes
cut into chunks
-
1 litre vegetable stock
-
croutons and coriander leaves
to serve
Nutrition: per serving
- kcal185
- fat4.7g
- saturates0.6g
- carbs29.2g
- sugars12.1g
- fibre6.5g
- protein3.2g
- salt0.5g
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Method
-
step 1
Heat the olive oil in a pan over a medium heat and cook the onions, garlic and ginger for 10 mins, until the onions have started to soften. Add the cumin and turmeric and cook for 2 mins more.
-
step 2
Add the squash and sweet potato and cook, stirring, for another 3-4 mins.
-
step 3
Add the stock and bring to a simmer. Cook for 20 mins, until all the veg is soft, then blitz using a hand blender until smooth, thinning the soup out with a splash of water or more stock, if you like. Top with croutons and fresh coriander to serve.
Discover more butternut squash recipes.
Authors
Janine RatcliffeFood director
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