Squash and sweet potato soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 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
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.