5-Ingredient Gluten Free Butternut Squash Soup Recipe (dairy free + vegan)
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
- In a large saucepan, start by frying your cubed butternut squash and chunks of peeled sweet potato in the garlic infused olive oil.
- Then add your stock, bring to the boil and simmer for 15 minutes or until all the veg is soft.
- Blend everything using a stick blender or a big Vitamix-style blender until nice and smooth. Add your mild curry powder and mix in.
- Add salt and pepper to taste. Enjoy!
- 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!
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!