Roasted Butternut Squash & Sweet Potato Soup
This recipe is dairy free and not as sweet as you would expect thanks to the addition of smoked paprika and a little bit of curry powder to brighten the flavour.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
1 butternut squash, peeled and cut into chunks
2 medium sweet potatoes, peeled and cut into chunks
2 tbsp olive oil
1 tsp salt
1 tsp curry powder
1 tsp cumin
1 tsp paprika
½ tsp smoked paprika
1 tin coconut milk
Method
Place the squash, sweet potatoes, olive oil, and seasonings onto a lined baking tray. Mix until the vegetables are coated well and bake in an oven at 160°C for 45-50 minutes. The edges of the vegetables should char a little while the inside is soft and yielding. Remove the tray from the oven and allow the vegetables to cool a little.
Pour the coconut milk in a large saucepan and warm on a low temperature until the solids have melted and you have a thin white liquid. Add the roasted vegetables to the coconut milk and stir well. Turn off the heat and blend the contents of the saucepan using a stick blender until it reaches a smooth purée.
Once at room temperature you can freeze the soup at this point for reheating later. To eat immediately, turn the heat to medium low on the saucepan and bring the soup to piping hot before serving.
