Curried Sweet Potato and Butternut Squash Soup
Serves 4
Autumn is upon us and with it I welcome back soup to the menu. The first I’ve made this September is sweet from the veg and lightly spiced by curry powder. It’s low calorie (especially if you use a spray oil like I did for softening the onion) but is really delicious. You could always make it more substantial by serving it with some crusty bread.
This is gluten-free, dairy-free and vegan so covers a range of dietary requirements. It freezes well too. Winner!
- Ingredients:
- A little oil
- 1 large white onion, roughly chopped
- 1 clove garlic, roughly chopped
- 2 heaped tsp medium curry powder
- 600g mix of butternut squash and sweet potato, peeled and chopped into chunks (about 1.5cm)
- 1 litre vegetable stock
- 20g creamed coconut block, grated
- Salt and pepper
Step 1: In a large saucepan heat a little oil (I used a spray oil) and add your onion and cook over a medium heat for 10 minutes until it has begun to soften and colour slightly.
Step 2: Add the chopped garlic and cook for a couple of minutes.
Step 3: Stir in the curry powder and the pieces of potato and squash.
Step 4: Add the vegetable stock and creamed coconut and bring to a gentle simmer.
Step 5: Put a lid on the pan and cook gently until the vegetables are soft and a sharp knife can easily pass through (about 10-15 minutes).
Step 6: Remove from the heat and carefully blend until smooth (I used a stick blender).
Step 7: Season to taste with salt and pepper.
