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Baked squash and sweet potato soup with black beans

I love making this vegan roasted squash and sweet potato soup with black beans in the winter, as it's so warming, hearty and healthy! I normally use organic vegetable stock but this time I tried out a new stock pod called Smoked chilli and tomato by Knorr. It gave the soup a subtle Mexican flour! Roasting the veggies can be done ahead, puréed and kept in the fridge (for a few days) until you're ready to make the soup itself. Serve it with toast or fresh bread!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ butternut squash
  • 3 medium sweet potatoes
  • 2 red onions
  • 4 cloves of garlic
  • 2 sprigs of thyme
  • 2 Tbsp olive oil
  • 1 handful of green herbs such as coriander parsley or basil
  • 1 stock cube smoked chilli and tomato
  • 500 ml water
  • 1 tin black beans

Method
 

  1. Preheat the oven to 180°C.
  2. Peel and cut the squash & sweet potatoes into 3cm cubes. Scatter them into a roasting tin.
  3. Peel, then cut the onions into wedges. Peel the garlic. Add these to the roasting tin. Scatter the thyme leaves on top, season with salt & pepper and drizzle with the oil. (You can add a couple of pinches of chilli flakes and 1 tsp smoked paprika too, if using normal vegetable stock later.)
  4. Toss, then bake for about 25 minutes until the veggies are golden.
  5. Transfer everything, including the cooking jus, to a pan and add the herbs. Using a hand-held blender, process it into a thick purée. You can tip this into a jar and refrigerate for later use. w
  6. When you're ready to make the soup, add the stock pot and water, bring to the boil and simmer for a couple of minutes. Drain the beans, then add them to the soup and warm through.
  7. Serve warm.