Spiced squash and sweet potato soup

 

With autumn fast approaching, it's the perfect time to make soup! I originally posted this recipe in 2017 but I've made some tweaks and much prefer this version. It's packed with flavour and fresh veggies but is also perfect comfort food! It's a great dish to make a big batch of to enjoy throughout the week.

I used a whole butternut squash and a large sweet potato to make this, but if you're pressed for time or struggle with dexterity then you can often find precut bags of both in the supermarket. I also used low fat coconut milk but if you want a thicker soup then coconut cream or full fat coconut milk will also work!

This took around an hour and a half to make, and made 4 servings.

Ingredients

• One medium butternut squash
• One large sweet potato (this one was about 400g)
• 1 tin reduced fat coconut milk (400ml)
• 1 vegetable stock cube (ensure vegan)
• 1 red onion
• 1 tsp chopped red chilli (optional)
• 1 tbsp vegetable oil
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• Salt, to taste
• Oat cream and sunflower seeds to serve (optional)

Method

1. In a large saucepan, chop and then fry the red onion and chilli in the vegetable oil until the onion begins to turn translucent.
2. Peel and cube the butternut squash and sweet potato and add to the pan, frying until they begin to gain some colour (around 10 minutes).
3. Add the spices and stir to combine.
4. Add the stock cube to 500ml boiling water and stir to form a stock. Add to the pan and simmer with the lid on until the squash and sweet potato are soft to touch with a fork.
5. Add the coconut milk and stir. Take the soup off the heat.
6. Once the soup has cooled a little, blend with a hand blender until smooth. Watch out as you don't want burning hot soup on you if it splashes!
7. If using the sunflower seeds, place a handful in a frying pan and turn the heat to high. Wait until the majority have 'popped' and sprinkle on the soup once done. Add a swirl of oat cream and enjoy!