Butternut Squash and Sweet-Potato soup (V,Ve,P)
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A gorgeously creamy sweet potato and butternut squash soup that's vegan, paleo and silky smooth! Excellently cheap for vegans on a budget!
Servings Prep Time
4 Serves 25 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Serves 25 Minutes
Cook Time
15 Minutes
Butternut Squash and Sweet-Potato soup (V,Ve,P)
Print Recipe
A gorgeously creamy sweet potato and butternut squash soup that's vegan, paleo and silky smooth! Excellently cheap for vegans on a budget!
Servings Prep Time
4 Serves 25 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 Serves 25 Minutes
Cook Time
15 Minutes
Instructions
  1. Finely dice your onion and pop into a large saucepan on medium heat with your butter or oil of choice, sweat down your onions until translucent.
  2. Deseed, peel and chop your Butternut squash into 1/3" cubes, Along with your Sweet potatoes.
  3. Whilst your onions are sweating down you can pop your kettle on and dissolve your vegetable stock into 1pint of water.
  4. Once your onions are translucent and not coloured add your butternut squash and sweet potatoes to the saucepan along with your flavoured water.
  5. Bring your pan to the boil, place a lid on the pan and simmer for 25 minutes, (or until tender). The more you make the longer it'll take.
  6. Once your vegetables are soft enough to break with a spoon, take your soup off the stove..
  7. Now, you can either mash your vegetables down into a chunky soup or, like I did, cool it down and pop into a liquidiser.
  8. Serve with a gluten-free bread, I really think it needs a bread or something chunky to eat it with. Why not mix it up and try it with a wholemeal pasta, as a sauce, yeah, really.
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Amy-May Hunt

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