Vegan Creamy Butternut and Sweet Potato Soup

This soup is a perfectly comforting and hearty dish full of flavour. It takes just half an hour from start to finish.

Simple yet o so satisfying.

This recipe serves 4.


1 butternut quash 

500g sweet potato 

2 cloves garlic 

1 medium onion

1 tbsp cup of chopped sage

1 tbsp coriander 

3 tsps of medium curry powder 

chopped sage 

2.5 cups of veg stock


  1. Cut squash and sweet potato into small cm chunks.
  2. In a large dry pan fry sage on high heat for one minute until slightly crispy then place in small bowl.
  3. In same pan, add 1 tbsp of coconut oil and fry diced onion, garlic, squash, sweet potato and chilli until onion is translucent.
  4. then add stock, bring to a boil and simmer until squash and sweet potato are soft and the liquid has reduced slightly.
  5. Add coriander and blend. Then serve with salt and pepper to taste and top with fried sage.  Pumkin seeds and diced coconut also work as a great topping, with smoked paprika.

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