Squash and sweet potato soup
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
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2tbsp olive oil
- 2onions , roughly chopped
- 2garlic cloves , crushed
- small piece ginger , peeled and grated
- 2tsp ground cumin
- 1tsp ground turmeric
- 500g butternut squash , cut into chunks
- 500g sweet potatoes , cut into chunks
- 1litre vegetable stock
- croutons and coriander leaves , to serve
Instructions
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.