Spiced squash and sweet potato soup
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
- In a large saucepan, chop and then fry the red onion and chilli in the vegetable oil until the onion begins to turn translucent.
- 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).
- Add the spices and stir to combine.
- 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.
- Add the coconut milk and stir. Take the soup off the heat.
- 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!
- 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!
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