Butternut Squash and Sweet Potato Soup
In this post I will be showing you my recipe for butternut squash and sweet potato soup.
For this recipe you will need:
Method:
1- Preheat your oven to 180 degrees celsius.
2- I bought sweet potatoes from an organic store in Hebden bridge a few days ago, when you buy vegetabels from an organic store they usually have a lot of soil on them and need to be washed really well. After washing the sweet potatoes, peel and chop them into small cubes and do the same with the butternut squash.
3- Put down some baking paper on a tray (Tip: I find that baking paper tends to curl, so simply flip the paper if it does this on to the other side to prevent this.) On the tray, squeeze on all of the vegetables and put them in the oven for around 10-15 minutes.
(Before)
(After)
4- While the sweet potato and butternut squash are roasting in the oven, chop up an onion and cook this in a pan - keep stirring. To the onion add in your herbs to toast with the onion.
5- Prepare the vegetable stock, I used 2 vegetable pots with around 350/400ml of boiling water.
6- After around 10-15 minutes, you will have your onions prepared and your stock will be set to one side ready to be poured into the pan. Take out your tray with the vegetables on and transfer these into the pan with the onion in. (I had to use two large pans to fit all of my vegetables in)
7- Pour the vegetable stock over the vegetables, bring to the boil and instantly bring it back down to a simmer for around 30 minutes until tender.
8- I used a nutribullet to blend my soup, because I had a large volume of vegetables i had to do my blending in sections as it would not all fit in to the blender! Be prepared with a large bowl or container to keep your soup in.
9- Spoon the vegetables and stock into the blender, add your desired amount of dairy-free milk, and blend until smooth.
10- Serve hot with fresh bread.
For this recipe you will need:
- one large butternut squash
- two large sweet potatoes
- one onion
- your choice of dairy free milk
- vegan butter
- chilli oil
- spices (ginger, cumin, cayenne pepper and ground garlic)
- 2 vegetable stock pots
Method:
1- Preheat your oven to 180 degrees celsius.
2- I bought sweet potatoes from an organic store in Hebden bridge a few days ago, when you buy vegetabels from an organic store they usually have a lot of soil on them and need to be washed really well. After washing the sweet potatoes, peel and chop them into small cubes and do the same with the butternut squash.
3- Put down some baking paper on a tray (Tip: I find that baking paper tends to curl, so simply flip the paper if it does this on to the other side to prevent this.) On the tray, squeeze on all of the vegetables and put them in the oven for around 10-15 minutes.
(Before)
(After)4- While the sweet potato and butternut squash are roasting in the oven, chop up an onion and cook this in a pan - keep stirring. To the onion add in your herbs to toast with the onion.
5- Prepare the vegetable stock, I used 2 vegetable pots with around 350/400ml of boiling water.
6- After around 10-15 minutes, you will have your onions prepared and your stock will be set to one side ready to be poured into the pan. Take out your tray with the vegetables on and transfer these into the pan with the onion in. (I had to use two large pans to fit all of my vegetables in)
7- Pour the vegetable stock over the vegetables, bring to the boil and instantly bring it back down to a simmer for around 30 minutes until tender.
8- I used a nutribullet to blend my soup, because I had a large volume of vegetables i had to do my blending in sections as it would not all fit in to the blender! Be prepared with a large bowl or container to keep your soup in.
9- Spoon the vegetables and stock into the blender, add your desired amount of dairy-free milk, and blend until smooth.
10- Serve hot with fresh bread.
Enjoy!
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