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5-Ingredient Gluten Free Butternut Squash Soup Recipe (dairy free + vegan)

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3

Ingredients

  • 600 g butternut squash (cubed)
  • 120 g sweet potato (peeled and chopped into chunks)
  • 550 ml stock (vegetable stock if you're vegan)
  • 2 tbsp garlic infused olive oil
  • 1/4 tsp mild curry powder (Sainsbury's Korma Curry Powder has no onion/garlic in it FYI)

Optional

  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. In a large saucepan, start by frying your cubed butternut squash and chunks of peeled sweet potato in the garlic infused olive oil.

  2. Then add your stock, bring to the boil and simmer for 15 minutes or until all the veg is soft.

  3. Blend everything using a stick blender or a big Vitamix-style blender until nice and smooth. Add your mild curry powder and mix in.

  4. Add salt and pepper to taste. Enjoy!

  5. If making in the microwave, place your cubed butternut squash and chunks of peeled sweet potato into a bowl. Add 30ml of water to the bowl and cover with a plate. Microwave at around 300W for 10 minutes or until all the veg is nice and soft. Transfer to a bowl big enough to fit all of the veg and add your stock. Blend everything using a stick blender until nice and smooth. Add your mild curry powder and mix in. Add salt and pepper to taste. Enjoy!

Recipe Notes

I sprinkled some chopped coriander, chilli flakes on top and swirled in some full-fat coconut milk to make it look pretty. But that's definitely optional!