Vegan Sweet Potato and Butternut Squash Soup
Vegan sweet potato and butternut squash soup is easy to make, naturally sweet and made with creamy delicious coconut milk. It's a perfect comfort soup!
Servings 6
Calories 145kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic crushed
- 1 large carrot peeled and diced
- 300 g butternut squash
- 1 large sweet potato, peeled and diced
- 750 ml vegetable stock
- 200 ml tinned reduced fat coconut milk
- ¼ teaspoon ground cinnamon
- 1 teaspoon ground coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon mild red chilli powder
- Freshly ground salt and pepper to season
Instructions
- In a large saucepan gently heat the olive oil.
- Sauté the onion and garlic for about 3-4 minutes then stir in the carrot, sweet potato, and butternut squash. Add the vegetable stock. Bring to the boil then turn down to simmer until the vegetables are softened. About 20 minutes.
- Allow the vegetables to cool a little then blitz them in a blender / food processor and return to the pan.
- Stir in the coconut milk, cinnamon, coriander, ginger, and chilli powder. Bring back to a simmer. Taste and adjust the spices if necessary, then season to taste with the salt and pepper.
Nutrition
Calories: 145kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Sodium: 516mg | Potassium: 334mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7306IU | Vitamin C: 14mg | Calcium: 40mg | Iron: 1mg