It's finally soup weather and I'm really happy to share this simple, yet really delicious squash and potato soup!
Vegan, nut free, soy free, gluten free | Serves 3 | MAIN
Ingredients:
- 300g butternut squash
- 250g potatoes
- 2 cloves of garlic
- 1 tablespoon of olive oil
- 1/3 teaspoon of each curry powder, garlic granules, cinnamon and nutmeg
- Salt and pepper
- 250ml vegan fresh cream
- 500ml veggie stock
- 1 rosemary stick
Steps:
1.Peel and cut the squash and potato into bite size pieces.
2.Place in a baking tray, with all the spices, olive oil, salt and pepper, rosemary and garlic cloves.
3.Bake for 30 minutes at 180°C.
4.Once baked, add the potatoes, squash and garlic flesh in a pot, along with the veggie stock and fresh cream.
5.Simmer for few minutes, then use a hand blender and blend.
6.Taste and adjust the seasoning if needed.
7.Serve with a splash of olive and bread.
Enjoy!