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

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


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:

  1. Heat a pan on medium-high heat and add the oil.
  2. Sauté the onion, garlic and ginger for 2 minutes until sweating.
  3. Add the remaining vegetables and seasoning to the pan and cook through for a minute.
  4. 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.
  5. Blend the contents of the pan either in a blender or with a hand 6️⃣held 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.