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Butternut squash and potato soup

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


  • 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



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.

Happy cooking everyone!

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