Description
This spicy butternut squash and sweet potato soup is a great autumn recipe for using up seasonal ingredients such as squash and sweet potato and it is nice and easy to make. The spices help to make this a really warming recipe which is perfect as the weather starts to get colder again.
Ingredients
Units
Scale
- 1 kg butternut squash (peeled)
- 500 g sweet potato (peeled)
- 2 litres vegan vegetable stock
- 1 onion
- 3 cloves garlic
- 1/4 tsp ground mace
- 1/8 tsp ground nutmeg
- 1/2 tsp cinnamon
Instructions
- Peel and chop the butternut squash and sweet potato into one inch sized cubes.
- Chop the onion and cook in the saucepan in the olive oil for a couple of minutes until it turns translucent.
- Add the minced garlic and cook for another minute.
- Add in the spices and stir to combine.
- Pour in the vegetable stock and add the butternut squash and sweet potato and give it a good stir.
- Bring to the boil and then turn down to a simmer for 30 minutes or until the vegetables are soft.
- Blend with a stick blender and serve with crusty bread.
