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Butternut Squash & Sweet Potato Soup (Vegan & Gluten Free) Recipe

4 from 1 vote
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Prep Time 20 mins
Cook Time 35 mins
Total Time 1 hr 10 mins
Course Soup Recipes, Vegetarian Recipes
Servings 1 servings
Calories 250 kcal

Ingredients
  

  • 500g sweet potato, peeled and cut into chunks
  • 500g butternut squash, peeled and cut into chunks
  • 1 red onion, cut into chunks
  • 2 carrots, cut into chunks
  • 2 sprigs of thyme
  • 500ml reduced-salt vegetable stock
  • 1 tsp mild curry powder
  • Pinch of cinnamon
  • 2 garlic cloves, bruised
  • 1cm cube garlic, finely chopped
  • 1/4 tsp black pepper
  • Dash of olive oil

Instructions
 

  • Heat a pan on medium-high heat and add the oil.
  • Sauté the onion, garlic and ginger for 2 minutes until sweating.
  • Add the remaining vegetables and seasoning to the pan and cook through for a minute.
  • Add the vegetable stock and the sprigs of thyme to the pan, reduce to low heat to simmer and cook for approx 30 minutes until all vegetables are tender.
  • Blend the contents of the pan either in a blender or with a handheld blender until smooth.
  • Empty the contents back into the pan and serve with a garnish of reduced fat creme fraiche (omit for a less calories and vegan soup), toasted butternut squash seeds, freshly ground black pepper, chilli flakes and an extra sprinkle of thyme leaves.

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