I am a big butternut squash fan; it brings a lot to a dish. When you’re faced with the challenge of cooking without dairy or meat, you really have to get inventive and find other places to add the flavour. Using hearty veg is one of my cheat codes for adding depth to a soup – and this recipe is packed full of them! Butternut squash gives a beautiful sweet and smooth flavour, while turnip packs a tangy punch in the background.
100% Plant-Based & Gluten-free
Keeps for up to 3 days in the fridge / can be frozen for later
Makes 4 – 6 bowls
- 1 butternut squash, chopped into small chunks
- 1 turnip, chopped into small chunks
- 3 carrots, sliced
- 1 onion, finely chopped
- 4 cloves of garlic, finely chopped
- 2 tbs extra virgin olive oil
- 1 litre of vegetable stock (made up with 4 tsp of vegetable bullion)
- 1 tsp chilli powder
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- 100ml of soy cream (you can skip this if you’re keeping things unrefined)
- A pinch of pink Himalayan salt and cracked black pepper
Gently heat your olive oil in a large pot then add the garlic and onion. Sauté over medium heat for 10 minutes, stirring to avoid burning. Add in the rest of the veg and cook for another 5 minutes.
Add the stock, paprika and chilli powder and bring to the boil. Allow the pot to boil rapidly for 10 minutes.
Reduce to the lowest heat setting and leave to simmer for 20 -30 minutes (or until the veg are soft).
Add the soy cream, cumin, oregano and salt and pepper and stir well.
Using a stick blender or liquidiser, blend the soup. Give it a taste – if it needs a little more seasoning, you can add it at this point.
Serve with some fresh watercress & crusty bread
Like a little spice? Try this one-pot curry…