SUPER EASY ONE POT SQUASH & SWEET POTATO SOUP (VEGAN, GLUTEN FREE, DAIRY FREE)
Tania | Fit Foodie Nutter
This easy squash & sweet potato soup is a perfect one pot lunch or dinner for any day of the week. Filling, nourishing & full of cosy winter flavours, it's a great family -friendly meal prep option. Vegan, dairy & gluten free.
2medium size sweet potatoes, peeled and diced in small chunks
1small butternut squash, peeled, deseeded and diced in small chunks
1small onion, peeled and roughly chopped
2garlic cloves(with skin on)
2tbspextra virgin olive oil or coconut oil
¼tspcayenne pepper
1tspground turmeric
1tspfreshly grated ginger
Salt to taste
1tin light coconut milk
1.5– 2L hot vegetable stock(from a stock cube)
A handful of fresh coriander, finely chopped (reserve some for garnish)
Toasted almond flakes & pomegranate for garnish
Instructions
Preheat the oven to 180C.
Place diced sweet potatoes, squash and onions on a baking tray. Lightly crush the garlic cloves with the flat of a knife and add to the baking tray.
Pour the olive oil over the vegetables & sprinkle them with cayenne pepper, turmeric, ginger and salt. Mix well to ensure the vegetables are evenly coated with all the spices. Roast in the oven for around 25 minutes until the vegetables are cooked.
Let the vegetables cool down slightly before transferring them to a blender. Add the coconut milk, vegetable stock and coriander and blend until smooth (you might want to use less or more stock, depending on how thick you like your soup). If the soup is too dense, just add more hot water. If you haven’t got a high power blender, you can use a hand blender.
Garnish the soup with toasted almonds, pomegranate & fresh coriander.