Sweet potato and butternut squash soup
This sweet potato and butternut squash soup is a quick,easy and comforting meal for cold winter days. Sweet potatoes, squash and carrots create a naturally creamy texture and gentle sweetness, while cumin,cinnamon and a pinch of cayenne add warming spice. Tomatoes and passata give the soup a rich flavour without making it heavy. You can stir in a tin of beansor chickpeas after blending to make it more substantial and add extra fibre and plant-based protein. Serve it hot with warm flatbread, crusty bread or toast for a satisfying lunch or light supper.
Ingredients
Method
- Finely chop the onion and garlic. Peel and dice the carrot, sweet potatoes and butternut squash.
- Heat the olive oil in a large saucepan and sauté the onion for about 5 minutes, until softened.
- Add the garlic, squash, carrot and sweet potatoes, followed by the oregano, cinnamon, cayenne and cumin. Stir for a minute to coat the vegetables in the spices.
- Add the chopped tomatoes, passata and vegetable stock. Bring to the boil, then reduce the heat and simmer for about 20 minutes, or until all the vegetables are tender.
- Blend the soup with a hand-held blender until smooth and creamy. Add a little more stock if it is too thick, then season to taste.
- If using beans or chickpeas, stir them into the blended soup and heat through gently.
- Serve warm with flatbread or toast.